Today I am delighted to have Ana Helena Campbell from AHC here as a guest poster! Ana, like me, lives far from her native country, though for her it’s Brazil. My experiences with Brazilian foods have been limited, yet always delicious, and I was extremely happy when Ana agreed to widen my horizon. And to make it really special, she’s introducing us to avocados as a dessert ingredient. You are doubtful? Trust me, judging from the luscious avocado smoothie I recently tried, we have much to learn from Brazilian cuisine!
I met Kiri last year through foodbuzz, a social network site for bloggers from all over the world for those who loves to share their passion for food.
One of the many things I enjoy about her blog is her adventures in China. When she writes her posts you feel like you are right there, seeing the beautiful places and eating the delicious food she shares.
Kiri asked me to guest post in her blog something Brazilian, and today I am really excited to share with you how Brazilians eat their avocados!
Avocados are not commonly used here in America in desserts, but today you will find that when you come home from the grocery store next time holding your precious avocados, you will have a new way to use them.
There are over 500 types of avocados in the world. Brazil offers about 50 and I pretty much grew up with just one kind, as I recall.
In Portuguese avocados are called “Abacates”, they are smooth and shiny green on the outside, bigger than the ones sold here in America, and the inside pulp is very buttery and smooth. To know if the avocados are ripe enough, all we have to do is just shake it and we will hear the sound of the loose pit inside.
My first year in America, I could not pick an avocado. Every time I saw avocados in the grocery stores, if they were green, I would shake them and would not hear the sound of the pit loose inside. When they looked black, I thought they were over ripped. I still shook a few of them and heard nothing! Unlike here in America, Brazilian avocados are different in size and they don’t turn black when ripe.
Over the years, I have embraced the American way to eat avocados especially guacamole. It was not like that 14 years ago. The first time I had a bite of guacamole in my entire life I almost felt offended! Maybe, it was because I had a spoon in my hands with a bowl of guacamole. Nope, it wasn’t dessert!
Since avocados in Brazil are treated as fruits, today I have a recipe for avocado crème brûlée. Don’t stop in your avocado adventure, just think at the possibilities! You can make avocado ice cream, avocado smoothie, avocado mousse or simply mashing them with a fork and drizzling some honey, that was very common on my breakfast table. Some regions in Brazil, even like to make avocado breads and avocado cakes! That sounds so delicious don’t you think?
Let’s start this recipe, shall we?
Avocado Crème Brûlée
- 1 ½ large avocados
- 1 ½ cups Heavy Cream
- 4 large eggs
- ½ cup sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon lime (Brazilian’s lemons are limes)
- ½ cup turbinado sugar for caramelized sugar.
- Pre heat the oven 300°F.
- In a small sauce pan, add the heavy cream, and let it simmer until hot but not boiling. Turn off the stove and let it rest for a minute.
- Whisk in a mixing bowl, the eggs and sugar until combined.
- Add the milk to the egg mixture, vigorously mixing until combined. You don’t want the heat from the milk to scramble the eggs neither to curdle them. Add the vanilla extract.
- Add the avocados and lime in a blender, and blend until smooth (I used a Vitamix Blender). If you need to add more liquid, you can start using the milk mixture now.
- Add the milk mixture to the blender and blend in medium speed just enough to combine.
- Distribute the mixture equally into four crème brûlée dishes. Make sure your pan is prepared with a water bath.
- Bake them for about 25-30 minutes. You want them to look and feel jiggly at the center.
- Here are a few ideas to make the caramelized top: Cook the sugar separately until turns into caramel, and pour it over the crème brûlée. Use a torch, less time spent and better results. Use a broiler with the oven door open, rotating the pan, carefully watching them not to burn.
10. Serve chilled.
You will be able to enjoy a very delicate and light dessert. The avocado combined with the hint of lime is tasted in every bite you take.
I hope you have fun making them as much as I did. Please chime in with any questions about this recipe.
Thank you so much Ana! I have a terrible weakness for crème brûlée, and now I simply must try it with avocados. What a glorious glimpse at the wonders of Brazilian cooking
I want to try and have guest posts here on a fairly regular basis, since I have enjoyed guest posting for other blogs and think it’s a great way to find new blogs and/or readers. If you would like to guest post here, please email me at firstname.lastname@example.org!