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:
I LOVE this! What a wonderful idea – I’m sure the fattiness and creaminess of the avocado makes this dessert totally irresistible!
Fabulous! I love using avocado in ‘seemingly’ obscure ways. 😀 I am nuts for chocolate though, so I may have to turn this into chocolate crème brûlée.
Never would have thought to put avocado in creme brulee, but it sounds super healthy and delicious! I love adding avocado to my baked goods for a healthier treat!
Oh wow! I am a sucker for creme brulee! This is definitely on my to do list in the kitchen! Wow!
Hi Katie have you ever attempted making a tres leches cake? 🙂 They are sooo amazing and I’m sure a vegan version would be possible with coconut milk or cashew cream maybe?
It is definitely on my list of things to try! 🙂
I made these and they turned out spectacularly! I used my broiler because I don’t own a fancy Creme brûlée torch, and it still worked! I used stevia for they’re am part and regular brown sugar for the top. Cannot believe it’s so low in calories and is basically a superfood that tastes like dessett! 🙂
Thank you so much for making them!
Dear Katie the avocade creme, looks pretty amazing, I gotta try this, since my best friend loves avocado (maybe I’ll surprise her?).
I have got a question concerning veganism- I don’t want to bug you, but I’ve been vegetarian for some time now and I consider going vegan, but recently read about the problem of vitamin B12 deficiency. So I wanted to ask how to prevent this? At my research I found out that fermented foods like sauerkraut or natto provide vitamin B12… Since you lived in Japan for a while, would you request eating natto? Or is there another solution?
Fionna
You need to take B12 supplements, no vegan food source is reliable. (B12 is derived from bacteria, so many supplements are vegan). Supplementing is just as “natural” as industrial animal agriculture, IMO. Additionally, everyone over 50 is supposed to supplement B12, so it’s not just a vegan thing — just gotta be careful since we want to show we can be as vegans. It’s honestly not a big deal at all – I take a 1000mg 2-3 times a week. For too much information on the subject, I suggest
http://www.veganhealth.org/articles/vitaminb12
thank you so much for your help! I just recently came across this topic and it kind of scared me a little, since some of my relatvis are laughing at my attempt to go vegan-so I want to prove I can be just as healthy as those meat-eating guys! 🙂
Can I sub the avocado with another fruit?
I made this today using rice milk and regular white sugar. When it was chilled, I just sprinkled brown sugar on top and ate it without torching or broiling it. The brown sugar had a nice crunch to it, so the extra heat wasn’t necessary to imitate a “regular” creme brulee. The taste in my opinion was a dead ringer for the egg and cream version. I am so glad you came up with this fantastic creation!
Thank you for making it!!
This looks really good! Love it 🙂