Title

Chilean Hass Avocado Creme Brulee with Walnut Crust

Recipe courtesy of Emme Ribeiro, who won first place in the 2011 Chilean Hass Avocado Culinary Student Recipe Contest. Ribeiro's grand prize-winning recipe is a no-cook, contemporary version of the classic French dessert, in which she cleverly uses the actual avocado skins for serving in place of standard ramekins.

Ingredients: 
  • 6 Chilean Hass avocados, halved and pitted
  • 1 (8oz) container mascarpone cheese
  • 3 1/4 cups granulated sugar
  • 1/4 cup whole milk
  • 1 tablespoon fresh lime juice
  • 1/2 cup very finely chopped walnuts (2 ounces total)
Instructions: 

Using a spoon, scoop avocado out of skin, being careful to keep skin intact. Place the skins on a baking sheet. Set aside.

In a food processor, combine the avocado, cheese, 3 cups of the sugar, milk, and lime juice. Puree until smooth, about 1 minute.

Spoon equal amounts of the avocado mixture among the 12 halves of reserved avocado skins. Cover with plastic wrap and refrigerate 2 hours or until well chilled.

Preheat broiler. Remove plastic wrap and sprinkle 1 teaspoon of the remaining sugar over each filled avocado half.

Broil 4 inches away from heat source, about 5-6 minutes to brown the sugar and form a caramelized, golden crust. Immediately sprinkle walnuts evenly over the top of the caramelized sugar. Let stand 5 minutes before serving.

Tester’s Note: May use a kitchen torch and place 2 inches above surface to brown the sugar, instead of placing under the broiler.

SERVES 12; 1 CREME BRULEE PER SERVING