So, how do I come up with new recipes?
One of the most common questions readers ask is where I get inspiration for new recipes.
You might think I should be running out of ideas after 7 years of blogging… but I’m not even close! I am constantly dreaming up new ideas—in fact, it can be annoying at times because inspiration often strikes when I’m eating, exercising, or even when I’m trying to sleep.
There are little scraps of paper all over my apartment with recipes ideas.
And when paper is not available, I’ve been known to write on cereal boxes, receipts, or even paper towels.
For more answers to personal questions, see Chocolate Covered Katie FAQ Page.
What inspired me to create avocado crème brûlée?
Two things: and both because I wanted to do something different.
The first was that I’d purchased an avocado and was trying to brainstorm ways to use it up that were not guacamole, avocado chocolate pudding, or any other such recipe one immediately thinks of when one thinks of avocado.
The other was that, with St. Patrick’s Day coming up, I wanted to make a festive dessert that was not key lime pie, Guinness brownies, or mint chocolate anything.
On the imagined sheet of paper in my mind, I drew a line down the middle.
On the left, I wrote “avocado.”
And on the right, I mentally wrote down every single dessert I could think of in the span of about a minute.
The moment “crème brûlée” went down on that imaginary sheet of paper, I knew it was the one I had to try.
Avocado Crème Brûlée
Ingredients
- 1/2 cup mashed ripe avocado
- 1/2 cup milk of choice or canned coconut milk
- 1/2 tsp pure vanilla extract
- 1/16 tsp salt
- 3 tbsp sweetener of choice (see note below)
- 2-3 tsp brown sugar or coconut sugar (omit for a sugar-free version that just won’t have the classic top)
Instructions
- *If using a liquid sweetener, scale milk back by three tbsp.To make the recipe, puree the first five ingredients until completely smooth. Pour into oven-safe ramekins or small dishes and refrigerate until thick like mousse—about five hours or overnight. (These can easily be eaten as mousse, sans the crème brûlée topping if desired.) Before serving, sprinkle about a tsp of brown sugar evenly on top of each dish, then either set as close to your oven's broiler as possible and broil OR use a blow torch to burn the sugar. If broiling, it will only take 5-10 minutes, so watch carefully and rotate frequently.View Nutrition Facts
Link Of The Day:
Three Ingredient Chocolate Bars
These homemade chocolate bars can be made in 5 minutes, and YOU get to control the amount of sugar to put in. The sky is the limit—you can make them any flavor you choose!
Reader Shout Out:
Wow, what a great idea!! I love avocado pudding, so I will definitely try this!
http://www.adventurousappetite.com
Avocados always surprise me with what you can do with them. It’s amazing!
Woah! You are extremely creative. I have to give you props for this idea. The creaminess of creme brûlée suits the smooth flavors of avocado. I think I’ll give this a time.
try^
When I first saw the title of this I thought “this looks really good, but unfortunately, I don’t a blow torch” but then I actually read the recipe and saw that you can broil it! I think I’m going to have to make it now!
I loved creme brulee but no longer eat most of what is in a normal one.
This sounds AMAZING (and I don’t like avocado but I’d still try it).
How much does the recipe make? I have four 5-oz ramekins; are they enough or would I need to find a bigger oven-safe container?
Jaime –
Katie’s recipe shows that it makes 2 – 3 servings, & it is pictured in glass custard dishes (which usually hold 4 oz.) You could probably use 2 or 3 of your ramekins & you’ll be fine. 😀
Creme brûlée is my favorite dessert to order at restaurants so it will be a real treat to make a healthy version at home! Thank you! I also wanted to ask you if you have used Swerve sweetener yet? I tried it in your chocolate donuts last evening and it seemed to work for me.
I’ve not used it, but I’m glad it works!
Wow, you never cease to amaze me with your creativity! I love avocado in desserts and it’s always fun to bring out the old blow torch lol
Oh my goodness!!! This is amazing!! Ok, I haven’t actually made the crème brulee but I have it chilling in the fridge right now. Just tasting it as it came out of the Ninja was life changing! I’m thinking about making a quadruple batch next time – that will be tomorrow, and freezing some of it to use in smoothies. Thank you so much for sharing such an incredibly delicious dessert!
Amazing recipe Katie! It looks so thick and creamy, I can’t wait to try it. I was wondering if you could post a recipe for hummus. I love Summer Fresh brand but would love to make my own.
I’ve not done a plain one, but this is my favorite: https://lett-trim.today/2012/01/30/melty-pizza-hummus/%3C/a%3E%3C/p%3E
What a great way to brainstorm new recipes! I’ve been wanting to make creme brulee but the amount of eggs always deterred me. Have to try this 🙂