By admin | November 21, 2011

BY JOANNE BRUNO

Have you ever tried to whip vegan milk before?  Don’t- it’s an exercise in futility, unless of course, you don’t own a mixer. In which case, it’s an exercise in getting your biceps, triceps and chest muscles beach-ready; never too early for that.  Break out your favorite workout tracks and keep mixing!

Holiday baking can bring with it some serious frustrations, especially when you’re trying to compete with your great-aunt’s pie for dessert favorite-of-the-year and especially when you have dietary restrictions.  But if you want a show-stopper, this vegan avocado creme brulee is the way to go.  Not only is it unbelievably verdant but it’s also incredibly delicious.  Your guests will be amazed that not only is it good for them, but that it’s vegan too!

Avocado Pistachio Creme Brulee Recipe

Serves 4-6, an Eats Well With Others original, inspired by this and this

Ingredients:
1 cup shelled pistachios, salted
5 tbsp sugar, plus more for sprinkling and blowtorching
1 1/2 cups vegan milk – I used coconut
1 1/2 avocados
4 tbsp vanilla sugar
1 tbsp lemon juice
2 tbsp coconut oil
2 tbsp flour

Method:

  1. Place the pistachios and sugar in a food processor and pulse until finely chopped, but not a paste.  Combine with the milk in a heavy saucepan over medium heat and stir until it becomes hot.  Remove from the heat, cover with the lid, and let steep for 30 minutes.
  2. Pour the contents from the saucepan through a fine-mesh sieve into a bowl.  Wet a clean thin kitchen towel with cold water and squeeze out as much water as possible.  Put the pistachio solids into the center of the towel, wrap the edges up around the nut meat, and squeeze out any remaining liquid into the bowl.  Discard the pistachios.  Place the bowl of milk into an ice water bath, stirring until it is cool.
  3. Pit and peel the avocados, then process in the food processor with the vanilla sugar and lemon juice until smooth.
  4. Add 2 tbsp coconut oil and 2 tbsp flour to the milk mixture.  Mix with a hand mixer on high for 5 minutes.  This will make it frothy and help to thicken it a bit.
  5. Mix the avocado mousse into the milk.  Divide among ramekins, then cover each ramekin with plastic wrap and refrigerate for at least 20 minutes.  Just before serving, remove plastic wrap and sprinkle with 2 tsp sugar.  Move blowtorch flame back and forth just above the sugar until it is caramelized and slightly browned.  Let stand 2 minutes before serving.

Photos: Joanne Bruno

For more of Joanne’s recipes, follow me on Twitter (@Marcus Cooks)

Joanne Bruno is a food writer and third year MD/PhD student.  Find more of her delicious ramblings over at her blog: Eats Well With Others.  

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