Banana-avocado Crème brûlée

Banana-avocado Crème brûlée Ah, Christmas is so tiring!  Finally all our guests have left. Don´t get me wrong, not that we didn´t like seeing them, it?s keeping them all happy that?s difficult at times. We started a new tradition called...

Banana-avocado Crème brûlée
Banana-avocado Crème brûlée

Ah, Christmas is so tiring!  Finally all our guests have left. Don´t get me wrong, not that we didn´t like seeing them, it?s keeping them all happy that?s difficult at times. We started a new tradition called ?migration for food? the act during festive times when family and friends who gather together, bring foods from their kitchens that they know are a special treat.  Spoiled for a week of great food, today we just baked some potatoes with salt and ate them with milk.  Finally something simple!  But then again?. I spotted two already ripe avocados on the tray, and I got the idea to make ?avocado crème brulée?! And after a simple lunch we had an extraordinary dessert.

The idea comes from a restaurant in Prague, a beautiful place right next to the river. While sitting and eating, water is flowing past you, your feet resting on old wooden floors, a charming fireplace, and ?Coldplay? is filling the room with their calming songs.  I literally love to go there when I?ve had a really tough day or when I just want to stop for a while and not think about everyday chores. They have an extraordinary menu!  Vegetarian sushi served on lava stones, pumpkin soup with cinnamon croutons (I´m sharing the recipe for you one day, lovely dish!), eggplant chutney quesadilla and the one we will talk about today, AVOCADO CREME BRULEE.  A green curd under the firm caramel crust, simply heaven!  We tried to get a hint of what the recipe could be from a waiter but he was persistent in saying ?I´m afraid you would not be coming to our restaurant that often if I gave it to you?.

Little did he know that I don?t give up that easily, this combined with their open kitchen concept resulted in me getting the list of ingredients from the cook.  No measurements of course, but that?s not such an issue if you have a little passion and experience.

I was working on finding the right balance of ingredients, and noted when adding banana to use a small amount as its flavour is quite strong compared to the avocado and you don´t want the banana flavour to be too strong.  It?s incredible how the texture changes after blending; all the fat from avocado is dispersed creating a smooth velvety cream. The sweetness of the banana is weighted by the addition of sour cream and orange juice. With the splash of liquor at the end, you get an awesome dessert that is not too sweet and for even those who prefer cheese to a sweet dessert, I know they will love it! Moreover, I declare it as a healthy dish that is good for your skin, ha-ha!  Mix it up for your family and let them guess what´s inside. In my family everybody began thinking kiwi and apples so let´s see if your relatives have a more sensitive tongue!


  • 2 ripe avocados
  • 1 smaller banana
  • 150g sour cream
  • 20g vanilla sugar
  • Juice from ¼ of orange
  • Orange liquor
  • Brown sugar for topping
  1. Cut avocados in halves, take out the nubs and peel the skin off.
  2. In a bowl mix together the avocado and bananas cut in cubes, add cream, vanilla sugar, orange juice and orange liquor and incorporate well.
  3. Take a blender and blend to smooth creamy texture.
    Before caramelizing
    Before caramelizing
  4. Divide in separate bowls and put in a fridge for at least 30 minutes.
  5. Take out and sprinkle with a generous amount of sugar.
  6. Take a kitchen torch and caramelize the sugar on the sides. It will make a nice crust and stick to the bowl and slowly the middle will caramelize itself.
  7. Serve immediately as the crust and the upper part is still warm and the bottom is cold. It makes a nice contrast, enjoy!
    Banana-avocado Crème brûlée
    Banana-avocado Crème brûlée


  • the tree can reach from 4.5 to 9 m! looks like a tree but in fact it is a herb like plant
  • are originated in southeastern Asia but nowadays are cultivated mainly in Central and South America, then in Africa and southern Asia
  • after the harvest, the trunk is cut down and allowed to decay, putting nutrients back into the soil
  • they are harvested while they are still green. The least ripe bananas are chosen for long-distance shipments. From the receiving ports bananas are sent to wholesalers who ripen them in special rooms before delivering them to grocery stores.
  • Chiquita advice ?those stringy particles are called phloem (pronounced FLOM). If you peel a banana from the bottom up you won't get the phloem?.
  •  if you buy some green bananas let them ripen at about 70° F. (21° C.).
  • plantains, or cooking bananas, resemble common bananas, but they are not as sweet and must be cooked to be edible
  • manzano, or apple banana which is finger-sized
  • red banana, or red Jamaican
  • Abyssinian banana is grown for its pulpy starch in Africa is then processed in breads.
  • one banana is made up from 20 per cent carbohydrates and the rest is mostly  water
  • from vitamins and minerals they contain potassium and dietary fiber, vitamins B6 and C, very little protein, and just a hint of fat.
  • Eating one banana provides you with about 100 calories.