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Avocado Crème Brulée

kept byaakozlowski

1/2 vanilla bean, split lengthwise
1 1/2 cups heavy cream
1 (2-inch-long) strip lemon zest
1 1/2 ripe 6- to 8-oz avocados
1/2 cup plus 2 tablespoons plus 8 teaspoons sugar, divided
2 tablespoons fresh lemon juice
EQUIPMENT: 4 (5-ounce) ramekins; a small blowtorch



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