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 know what I’m eating this weekend… Thanks again Katie for such an amazing recipe! 🙂
I love avocado creme brulee! Your recipe is similar to the one on my site (http://dailydoseofgreens.com/2015/02/18/avocado-creme-brulee/). I need to try your version now! 🙂
This recipe is GENIOUS! Can’t wait to try. you are awesome, as per usual 🙂
I can’t imagine why no one has ever thought of making an avocado creme brulee before? It’s genius!! Avocados make everything so creamy so I’m sure they would be awesome in this recipe!! 🙂
This was surprisingly REALLY good! 🙂
Flavor was great, but consistency more like pudding. How could I make it gel a bit?
I cannot believe this worked!!!
It tasted like creamy vanilla mousse, and the crunchy sugar top really did shatter. I am so impressed!
I made this for my birthday treat! And we all loved it! I used almond milk and added a tsp of grass fed gelatin to it to help firm it up. amazing flavor! Even my son liked it despite being thrown by the greenish color. So good. Thanks for giving me a birthday dessert that’s healthy
Okay, I really want to try this–BUT–am I the only one who is scared of taking a cold, breakable dish and putting it under a broiler? How does this not cause the dish to break? Should I allow them to sit out of the fridge a little while before broiling? Maybe put them in the oven while it’s cold and THEN turn on the broiler so the glass/stoneware has a chance to heat a little slower? Also, is this supposed to be heated all the way through by the time we consume it, or will the inside still be cold from refrigeration whilst the top gets brown? I’m really hung up on temperature questions here! 🙂
Ok, I just made this and it was really good! My avocado was super ripe, so the flavor came through a little strong for me. I just added a bit more (good) vanilla though and it was perfect. The texture was so luscious. Plus, I’m always looking for low carb recipes since I’m diabetic so this was a nice treat when made with a low calorie/sugar almond milk! 🙂
Oh, this was SO good! I’ve been craving creme brulee, but am allergic to dairy, soy and eggs. Thank you, Katie! This solved my craving AND it’s healthy!