9/10/2010

Avocado Crème Brûlée









One of the things I remember most about my first six years of life in Brazil is our old backyard. I grew up with banana trees, palm trees, and avocado trees steps away from the back door. Our neighbors had mango trees and papaya trees, and every so often we would find a mango or papaya on our ground.






Though you might not guess it now, I used to be a horrible eater back in the day. I barely ate and was very picky. My parents, being the typical Brazilian parents, would always worry about me not getting enough vitamins and nutrients, and being too skinny. So, every morning they would make me a fruit smoothie packed with our fruits and veggie right out of our backyard! Back then, I wasn’t particularly fond of “smoothie time”. The flavors varied from banana-chocolate to beets! Yes, beets, the veggie! Although I was deeply traumatized by “smoothie time” – to this day I cringe at the thought of bananas and beets- I sometimes find myself craving our delicious and fresh selection of fruits and veggies.







One fruit that I miss very much is avocado. I not only miss the huge, shiny green fruit, but I miss the way we enjoy it in Brazil. You see, in Brazil we treat them as a fruit. We make sweet avocado cream, avocado shake and even avocado ice cream. I even remember my parents slicing them open and just simply sprinkling sugar on top. When I came to the U.S. I was really grossed out by the fact that avocados were used in savory dishes, like guacamole. But, after bravely giving it a try, I got over that hump!









Even though I now die over some chunky, freshly-made guacamole, my favorite way to eat and enjoy an avocado remains as a sweet treat. I particularly love making avocado “crème brûlée”. Unlike the usual crème brulee, which happens to be my ultimate favorite dessert, this one requires no baking. Avocados have such a smooth and buttery texture, that just by blending them with a couple other ingredients will result into that creamy, buttery taste and texture the typical crème brulee has.



I usually make these in a simple white ramekin and brûlée the sugar all over the top. But, this time I decided to serve them up in its own skin! I also added a little fun touch by having the caramelized sugar only in the middle, as if it was the avocado seed. This also allowed the beautiful green color to be seen around the brûlée.


Avocado on FoodistaAvocado

15 comments:

Kate said...

What else did you mix the avocado with? Those look incredible and I'd like to try and make them but need a hint on the other ingredients. Thanks!! Kate @kateiscooking

Cuisine by Emme Ribeiro said...

Kate, I just blend it with cream, sugar and a touch of lime juice. Simple and delicious!

FOODalogue said...

I love this idea. Avocado is so rich and creamy it really doesn't need anything but the sugar. What a pretty and surprising dessert. Thanks for posting it.

Baking Barrister said...

There was an avocado dish I had once in my Portuguese class. I believe it had sweetened condensed milk in it and was somewhere between and ice cream and just a custard. It was absolutely amazing. I think avocado as fruit is definitely one of the best Brazilian contributions to food, so you know I'm dying to try this.

Magic of Spice said...

That is fantastic...and I love the photo :)

Cuisine by Emme Ribeiro said...

@FOODalogue - thanks! I'm glad you enjoyed the post!

@Baking Barrister - That sounds delicious! Was it like a flan? I'm going to have to try that combo - avocado & condensed milk!

@Magic of Spice - Thank you so much!

Damaris said...

Amei. Genial! Estou agora na Bahia pensando em voce!

Cuisine by Emme Ribeiro said...

Damaris, obrigada! Apreveite-se bem! Hopefully I will be there soon!

Norma said...

Just became a fan. My friend Joan orf Foodalogue sent me your post. Beautifully done.

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Ann L. Miller-Tobin said...

Very cool. What did you use to make the avocado cream?

Alisa said...

That is how I enjoy my avocado too. I love it sweet and creamy :)I saw your blog from the foodie blog roll and I like what you have here.if you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!

Amelia PS said...

wow, interesting and sweet!
treating avocado like the fruit it is.

tinmai said...

Howdy! I found this recipe a few weeks back: http://www.gourmet.com/recipes/2000s/2009/06/avocado-creme-brulee and thought I'd give it a go. It didn't turn out as I expected, so I started googling for a different recipe and your site came up!

I was just wondering how you make your recipe. Do you heat the cream like the one from gourmet.com or just straight up blend everything together?

Let's do the Food Samba! said...

Hi Tinmai,
Thanks for visiting my site.
For this avocado creme brulee I blended the avocado with just a touch of cream, sugar and squeeze of lime juice. Blen it until it has the same consistency of a regular creme brulee. Pour it into your serving dish, cover and refrigirate. When you are ready to serve, sprinkle sugar and brulee!
Its really simple...hope it works for you!