Shrimp & Avocado Creme Brulee

These unique custards blend avocado with the egg mixture. Bake the custard with shrimp for a festive appetizer.

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Ingredients:

• 18 uncooked whole medium shrimp, peeled and deveined
• 2 cloves Garlic, minced
• 1 tablespoon unsalted butter
• pinch of each, Salt & Pepper
• 6 large Egg yolks
• 1 teaspoon Salt
• 2 whole ripe Avocadoes, halved, seeded, and peeled
• 2 cups Whipping cream
• 1 Vanilla bean, split lengthwise
• 1 Lime, juiced
• Sugar

Method

1. Saute the shrimp and garlic in the butter until shrimp turn opaque. Season with salt and pepper. 2. Preheat oven to 325 degrees F. In a blender, combine egg yolks and 1 teaspoon salt and blend on high for 1 minute. Add avocadoes and pulse until smooth. 3. Heat the whipping cream and vanilla bean in a medium sauce pot until just boiling. Remove from heat, remove the bean and scrape in the seeds into the cream. While the blender is running, slowly pour the hot cream into the egg/avocado mixture. Once combined, add lime juice and blend until completely smooth. 4. Place 3 shrimp each into 6 3/4-cup ramekins. Divide the avocado custard between the six ramekins evenly. 5. Bake in a water bath for approximately 35-40 minutes until the custard is set. Allow custards to cool about 1 hour before placing in the refrigerator. Chill at least 4 hours before serving. 6. To serve: sprinkle the slightest amount of sugar on the top of each custard, shaking out any excessive sugar. Caramelize the top of the custard using a torch until golden brown.

Notes:

Number of servings: 6 appetizers

Submitted By: Lance Avery
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