Crème Brûlée with Crab, Avocado and Havarti - Restaurant Association of Nova Scotia

Ingredients

• 3/4 cup (180 mL) whipping 35 % cream
• 1/4 cup (60 mL) milk
• 2 egg yolks
• 1-1/2 tbsp (22 mL) flour
• 1/2 cup (125 mL) diced Canadian Havarti
• Ground Cayenne or Espelette pepper, to taste
• Salt and freshly ground pepper, to taste
• 1 ripe avocado, diced
• 2/3 cup (160 mL) crabmeat, well drained
• 1 tbsp (15 mL) lemon juice
• 1-1/2 tbsp (22 mL) sugar