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Cookbook author Leticia Schwartz updates the classic French crème brûlée recipe with something a little greener: ever had avocado in your dessert? Can you think of a better way to get started?

Cookbook author Leticia Schwartz updates the classic French crème brûlée recipe with something a little greener: ever had avocado in your dessert? Can you think of a better way to get started? By the way, you'll need a torch. In restaurant supply stores, ask for a brulée torch; in a hardware store, a mini-torch.

Most Americans think of only guacamole, salads and maybe the adventurous hamburger when it comes to avocado. I really love to use avocados in desserts, the way we do in Brazil. The buttery texture of avocado lends a perfect creaminess to this reinvented crème brûlée, which unlike the classic recipe, is not baked at all. This mixture of avocado and condensed milk is simply puréed in a food processor.

After you have simulated the consistency of a custard, you add a crunchy layer of burnt sugar on top immediately before serving. The result is a truly inspired dessert that takes less than five minutes to make plus a little chilling time. Because of its richness, this dessert can also act as a mini crème brûlée: Simply serve it in smaller ramekins. This will yield more servings, of course, depending on how small a ramekin you use.