Vanilla Bean-Avocado Custard

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 102.1

Total Fat: 6.7 g
Cholesterol: 0.0 mg
Sodium: 4.4 mg
Total Carbs: 10.7 g
Dietary Fiber: 3.0 g
Protein: 0.9 g

View full nutritional breakdown of Vanilla Bean-Avocado Custard calories by ingredient

Introduction

Freeze this rich pudding and it becomes ice cream or spread it between layers of fudgy cake for a fun take on frosting. Freeze this rich pudding and it becomes ice cream or spread it between layers of fudgy cake for a fun take on frosting.

Minutes to Prepare: 5

Number of Servings: 4

Ingredients

1 vanilla bean

1 avocado, pit removed, peel discarded and flesh chopped

1 t vanilla extract

2 T maple syrup

1/2 t lemon juice

Tips

Store the leftover vanilla bean pod in a container of sugar for vanilla flavored sugar. Or add it to a jar of vodka or rum for homemade extract.

Avocado doesn't store well. Use as soon as possible to avoid unsightly but harmless oxidation (browning).

Directions

Use the tip of a paring knife to slice through the vanilla bean from tip to end. Use a spoon to scrape the seeds from the pod.
Add to a small blender along with the remaining ingredients. If not using immediately, transfer to a small bowl press plastic wrap onto the top of the custard. Refrigerate up to 8 hours or freeze up to overnight.

Serving Size: serves 4 ; 2 T each

Number of Servings: 4

Recipe submitted by SparkPeople user SPARK_RECIPES.