Looking for some Latin-inspired sweets that are easy and baking isn't required? Try two recipes from Brazilian-born chef Leticia Schwartz. One is the national candy of Brazil, brigadeiros. The other is a crème brûlée — with a twist!
Recipe: Avocado crème brûlée (on this page) Recipe: Brazilian chocolate fudge balls (on this page)Place the condensed milk and avocados into a food processor and process until the mixture is velvety smooth, which takes about one to two minutes.
Add the lemon juice one tablespoon at a time and pulse for a few more seconds after each addition. At this point, taste the avocado cream to check if the lemon juice is giving the right balance.
I usually use 2 tablespoons of fresh lemon juice and add more of necessary.
Using a rubber spatula, scrape the mixture into four ramekins, making sure it's nice and flat inside the ramekin. Chill for four hours.
Right before serving, spread a thin layer of sugar evenly over the top of each custard.
Ignite the torch to medium. Melt the sugar by moving the flame back and forth across the custard while maintaining a distance of two inches between the flame and the surface.
The sugar will melt, bubble and then turn into a golden caramel. In less than a minute, it will harden to a delicious crust. Allow to cool for three to five minutes before serving. Do not brûlée the dessert more than 20 minutes in advance of serving.
Makes four servings
In a medium-heavy bottomed saucepan, place the condensed milk, butter, heavy cream and corn syrup. Bring to a boil over medium heat.
When the mixture starts to bubble, add the chocolate and 2 teaspoons of cocoa powder. Whisk well, making sure there are no pockets of cocoa powder.
Reduce the heat to low and cook, whisking constantly until it reaches the consistency of a dense fudgy batter. This takes about eight to 10 minutes. You want the mixture to bubble like lava toward the end so it’s important to use low heat or the sides of the pan will burn. If you undercook it, the brigadeiro will be too soft; if you overcook it, it will be chewy. You know it is done when you swirl the pan around and the mixture leaves a thick burnt residue on the bottom of the pan.
Slide the mixture into a bowl. Don’t scrape the pan — you don’t want to integrate any of the burned bottom. Let the mixture cool at room temperature. Cover the bowl with plastic wrap and chill in the refrigerator for at least four hours, preferably overnight.
Scoop the mixture by the teaspoonful — or you can use a mini ice cream scoop — and, using your hands, roll each into a little ball about 3/4-inch in diameter, about the size of a chocolate truffle.
Place the sprinkles in a large roasting pan. Roll four to six brigadeiros at a time through the sprinkles, making sure it covers the entire surface.
Store in a plastic container at room temperature for one to two days or up to two weeks in the refrigerator.
Makes about 50 brigadeiros
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