Avocado Creme Brulee

Ingredients

• 1 cup sweetened condensed milk
• 2 medium-firm ripe Hass avocados
• peeled
• pitted and cut into chunks
• 2 to 3 tablespoons fresh lemon juice
• 1/2 cup sugar
• for topping

Instructions

1. Place the condensed milk and avocados into a food processor and process until the mixture is velvety smooth, 1 to 2 minutes.
2. Add the lemon juice 1 tablespoon at a time, and pulse for a few more seconds after each addition.
3. At this point, taste the avocado cream to check if the lemon juice is giving the right balance.
4. I usually use 2 tablespoons of fresh lemon juice and add a drop or two more, if necessary.
5. Using a rubber spatula, scrape the mixture into four ramekins, making sure it is nice and flat inside the ramekin.
6. Chill for 4 hours in the refrigerator.
7. Right before serving, spread a thin layer of sugar evenly over the top of each custard.
8. Ignite the torch to medium.
9. Melt the sugar by moving the flame back and forth across the custard while maintaining a distance of 2 inches between the flame and the surface.
10. The sugar will melt, bubble, then turn into a golden caramel.
11. In less than a minute, it will harden to a delicious crust.
12. Allow to cool for 3 to 5 minutes before serving.
13. Do not brulee the dessert more than 20 minutes in advance of serving.