Avocado Crème Brûlée

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.At this point, taste the avocado cream to check if the lemon juice is giving the right balance. I usually use 2 tablespoons of fresh lemon juice and add a drop or two more, if necessary.Using a rubber spatula, scrape the mixture into four ramekins, making sure it is nice and flat inside the ramekin. Chill for 4 hours in the refrigerator.Right before serving, spread a thin layer of sugar evenly over the top of each custard.Ignite the torch to medium. 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. The sugar will melt, bubble, then turn into a golden caramel. In less than a minute, it will harden to a delicious crust. Allow to cool for 3 to 5 minutes before serving. Do not brûlée the dessert more than 20 minutes in advance of serving.More great light desserts on Food Republic:Pistachio and Almond Cake with Orange Salad
3. 3
   Perfect Poached Pears
4. 4
   Tapioca Coconut Cake