Avocado cream

Ingredients:

• 1 can (400 g) of condensed milk with sugar
• 3 ripe avocados, peeled and pitted (about 700 g)
• Zest of 1 lime + 1 tbsp. l. juice
• 4 teaspoons of sugar
• Special equipment: 4 ramekins with a capacity of 150 ml, a kitchen torch

Preparation:

1. In a food processor, combine the condensed milk, avocado, lime zest, and juice, scraping down the sides of the bowl as needed, until smooth, 4-5 minutes. Divide the mixture among 4 ramekins and smooth the tops out flat.
2. Place in the refrigerator until the cream sets, about 1 hour.
3. Sprinkle each ramekin with 1 teaspoon of sugar. Toast the sugar with a hand torch until caramelized. Let the sugar cool and harden for 3-4 minutes.