Grapefruit Brûlée Recipes

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GRAPEFRUIT CREME BRULEE



Grapefruit Creme Brulee image

Fancy pants: these creamy, crunchy creme brulees use hollow grapefruits instead of ramekins. If you're a fan of Campari or Aperol (sweet and slightly bitter aperitifs) then these custards are your dream come true.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 4 servings

Number Of Ingredients 5

2 Ruby Red grapefruits
2 3/4 cups heavy cream
1/2 cup plus 3 tablespoons sugar
6 large egg yolks
1/2 teaspoon vanilla extract

Steps:

  • Preheat the oven to 325 degrees F. Bring a medium pot of water to a simmer.
  • Meanwhile, finely grate the zest from the top and bottom of each grapefruit to flatten them out. Reserve the zest (about 1 1/2 teaspoons).
  • Cut the grapefruits in half crosswise. Use sharp paring knife or chef's knife to cut around the edge of the grapefruit flesh where it meets the pith, holding it at an angle so that it matches the curve of the fruit. Use a spoon to remove as much of the fruit as possible. Reserve 2 tablespoons of juice and reserve the remaining for another use. Use your hands to remove any remaining flesh from the grapefruit shells (the fruit should pull off from the sides easily).
  • Put the cream, 1/2 cup sugar and the reserved zest in a medium saucepan and bring to a bare simmer over medium-high heat. Meanwhile, beat the egg yolks in a medium bowl. When the cream is hot, gradually whisk it into the yolks. Whisk in the vanilla and reserved grapefruit juice then strain through a fine meshed sieve into a liquid measuring cup.
  • Line a 9-by-13 glass baking dish with a paper towel then set the grapefruit shells on top. Pour the custard into the shells so that it just reaches the tops (you may have a little extra custard depending on the size of your grapefruits). Put the baking dish in the oven then carefully add enough of the simmering water so that it reaches about halfway up the sides of the grapefruits. Bake until the custard is just set, 50 to 60 minutes.
  • Remove the baking dish from the oven and carefully remove the grapefruits with a spatula. Put on a large plate and refrigerate until cold, at least 1 hours and 30 minutes.
  • Shortly before serving, sprinkle the remaining 3 tablespoons of sugar evenly over the tops of the custard. Use the torch to brulee the sugar until deep golden brown. The caramel will harden as it cools.

GRAPEFRUIT BRûLéE



Grapefruit Brûlée image

Using a culinary torch is the best way to caramelize the sugar into a candy shell, but you can also make this old-school breakfast treat using your broiler.

Provided by Bon Appétit Test Kitchen

Categories     Citrus     Fruit     Breakfast     Brunch     Broil     Low Fat     Vegetarian     Low Cal     Low Sodium     Grapefruit     Healthy     Low Cholesterol     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 4

2 grapefruits, halved crosswise
4 tablespoons raw sugar
Special Equipment
A kitchen torch

Steps:

  • Trim 1/4"-1/2" of peel from bottom of each grapefruit half to stabilize the fruit and prevent it from rocking back and forth. Place grapefruit, cut side down, on paper towels to dry for 5 minutes. Invert grapefruit and sprinkle 1 tablespoon sugar evenly over exposed flesh of each grapefruit half. Using a kitchen torch, heat sugar until melted and beginning to turn dark amber.
  • Alternatively, preheat broiler. Transfer grapefruit, cut side up, to a rimmed baking sheet lined with foil. Broil grapefruit, watching closely to prevent burning, until the sugar is melted and beginning to turn dark amber, about 8 minutes. Let grapefruit cool before serving.

GRAPEFRUIT BRULEE



Grapefruit Brulee image

Provided by Alton Brown

Categories     dessert

Time 3m

Yield 4 servings

Number Of Ingredients 3

2 red or pink grapefruits, chilled
2 tablespoons coarse sugar
3/4 teaspoon coarse sea salt

Steps:

  • Special Equipment: Blowtorch
  • Halve each grapefruit crosswise, and cut a thin slice off the bottom of each half to stabilize the pieces. Remove all seeds from the grapefruit, and loosen the segments with a paring knife.
  • Sprinkle each half evenly with the sugar. Using a blowtorch, melt the sugar to form a golden brown and crispy surface. Sprinkle the hot sugar with the salt, and serve immediately.

BRULEED GRAPEFRUIT



Bruleed Grapefruit image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 10m

Number Of Ingredients 3

4 Ruby Red grapefruits, halved and segments loosened
4 teaspoons turbinado sugar
Freshly grated nutmeg

Steps:

  • Heat broiler with rack 4 inches from heating element. Sprinkle grapefruit halves with sugar, dividing evenly. Broil until sugar is melted and browned in spots, about 5 minutes. (Or brulee with a kitchen torch.) Sprinkle with nutmeg; serve.

BROILED GRAPEFRUIT



Broiled Grapefruit image

Sweeten up your morning with this nifty way to prepare grapefruit! This is the only way my mother could convince me to eat my grapefruit, and I still eat it this way.

Provided by LAURA_G123

Categories     Side Dish

Time 18m

Yield 8

Number Of Ingredients 4

4 grapefruit
1 tablespoon ground cinnamon
1 tablespoon white sugar
4 teaspoons butter

Steps:

  • Preheat your oven's broiler.
  • Cut the grapefruits in half, and use a small serrated knife to cut out the sections in the halves. Spoon the sections and juice into a bowl, then scrape out all of the remaining thick skins and pulp. Spoon the sections from the bowl back into the halves. This is best done one half at a time.
  • Sprinkle sugar and cinnamon over the top of each grapefruit half, adjusting as you see fit. Dot with butter. Place the halves on a cookie sheet.
  • Broil for 3 to 5 minutes, until the butter is melted and sugar is starting to turn brown.

Nutrition Facts : Calories 86.1 calories, Carbohydrate 17.3 g, Cholesterol 5.4 mg, Fat 2 g, Fiber 2.5 g, Protein 1.1 g, SaturatedFat 1.3 g, Sodium 14.5 mg, Sugar 12.6 g

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