Avocado Creme Brulee

Directions

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