When I was a kid (in the 1970s), my mother made a dessert that involved avocados, lime Jello, and something creamy –I think mayonnaise. It sounds odd (and it was, a little), but it was also very good, and I’ve always remembered how much I liked rich creamy avocado in a sweet, fruity dish. From time to time I’ve tried to create something similar, without, of course, the artificial lime flavor. (More on that later — in the summer.)
In the meantime, here’s a simple but unusually delicious dessert inspired by our recent trip to Brazil, where avocado often adds a soft, luxurious note to salads made of tropical fruit. The flavor is rich and subtle — like classic creme brulee– but it’s lighter, and the complex, vaguely fruity flavor of the avacado adds an interesting dimension to the dish. I’ve asked guests to guess the flavor, and it usually takes a while for them to place it.
This isn’t creme brulee at all, though. There are no eggs or cream involved, and the “custard” isn’t even cooked. You blend a modest amount of sweetened condensed milk (another staple of the latin kitchen) into the avocado to smooth and sweeten it, add a little lime juice and salt to balance the flavor, and the custard’s done in under five minutes. The only slightly tricky (but lots of fun) part of the recipe is making the burned sugar crust. You can do this with a specialized kitchen torch, but I find that a $12 hardware store blow torch works just as well. If wielding a roaring flame isn’t your idea of fun, though, the broiler in your oven will get the job done with less drama.
Recipe
Ingredients
3 large ripe avacados (at least 10 oz each)
1 cup sweetened condensed milk
2-3 teaspoons fresh lime juice
About 12 teaspoons granulated sugar
Pinch of salt
Instructions
1. Pit and peel the avocados and place them in the bowl of a food processor fitted with the blade attachment. Add the condensed milk. Process until smooth and creamy.
2. Add a generous pinch of salt and one teaspoon of lime juice. Process and taste. Add lime juice one teaspoon at a time until you’re happy with the flavor balance. (The mixture should be just barely sweet, and the lime shouldn’t dominate the flavor.)
3. Spoon into ramekins or small bowls and smooth the tops. Cover with plastic wrap and chill in the refrigerator for at least 4 hours.
4. Cover the top of each ramekin with an even layer of granulated sugar (about 2 teaspoons).
5. Using a propane kitchen torch (or a blow torch from the hardware store), melt the sugar until it forms a hard, brown crust. Let cool for at least 2 minutes before serving. Alternatively, you can do this under the broiler of your oven. Place the ramekins in a large rectangular baking dish, and fill it with ice water until the ramekins are about 3/4 submerged. Place under the broiler until the sugar begins to brown and bubble, and then remove from the oven.
