Grapefruit Brûlée Recipe
I know, I know. You love crème brûlée, but what the f*&^ is grapefruit brûlée!? The tart bitterness of the grapefruit combined with the caramelly burnt sugar for the most delightful sidekick for your next breakfast-in-bed! This grapefruit brûlée recipe is a favorite because it’s elegant, yet effortless.
If you’re into fancy thangs, try it with an artful splatter of balsamic reduction—and double the balsamic reduction to keep on hand for other uses (drizzled over grilled peaches, atop vanilla gelato or even on a caprese salad).
- Two grapefruits, organic
- 4 TBS cane sugar
- 1 cup balsamic vinegar
- 4 sprigs rosemary
- Put vinegar in small saucepan and heat on medium high until it boils.
- Reduce heat and simmer until liquid has reduced to ¼ cup (about 8 minutes).
- Remove from heat and set aside.
- Turn broiler on high.
- Cut two grapefruits in half crosswise.
- Place grapefruits on a parchment-lined baking sheet with cut side facing up.
- Top each grapefruit with one TBS sugar and spread to evenly cover the top of each half.
- Place tray under broiler until sugar begins to brown. Rotate the tray periodically to ensure the sugar melts evenly.
- Remove the pan from oven and place each half in its own individual bowl.
- To garnish, drizzle a little of the balsamic reduction and tuck in a sprig of rosemary.
Note: When I first made this, I started a sizeable oven fire. Don’t forget the cardinal rule—Never walk away from the broiler! If this happens to you, too—with grapefruits or something else—keep the oven door closed and you will suffocate the fire, which will then extinguish on its own.