We are drowning in grapefruit at the farmhouse! It is literally life-threatening to stand under that tree right now–you can hear them hitting the ground all day and all night. So naturally, I’m trying to use them in as many ways as I can….the latest? Creme brulee. I am cuckoo for creme brulee, for anyone who is wondering. No one’s actually wondering, I get that.
Essentially, this recipe is a variation on just normal, vanilla creme brulee.
6 egg yolks
1 cup sugar
1/4 cup fresh-squeezed grapefruit juice, pulp strained. (Our grapefruit is, I think, Oro Blanco, which is a tart, light-yellow fruit, but I am sure that sweet pink grapefruit would work just as well)
Zest of one grapefruit
2 cups heavy cream
1/2 cup granulated sugar for brulee-ing
Start by preheating the oven to 300 degrees. Fill a large pot with water and get it to a boil on the stove top–once it has boiled, keep it hot, you’ll need this later.
Whisk together the eggs, egg yolks, and 1 cup of sugar until they are light yellow and stiff.
Add the cream, zest, juice and mix gently until well-blended.
Line a baking dish with either a damp dish towel or damp paper towels, and set your ramekins on top of the towel.
Carefully pour the mixture evenly amongst the ramekins.
Now, take your hot water from the stove and even more carefully pour this into the baking dish so that the water comes up about halfway on the ramekins.
Place the baking dish on the center rack in the oven and cook for approximately 50 minutes. They should be set along the edges, but still wiggly in the center when you take them out.
Remove the ramekins from the water bath and let cool to room temperature, then put them in the refrigerator.
When you are ready to serve, take them out of the fridge, coat in a pretty decent layer of granulated sugar and torch those puppies. This is kind of a trial and error process–keep the torch moving, but let it hit the sugar long enough that it melts it to a lovely dark brown. Let cool and then crack in!
Note: for presentation, I cut some slivers of grapefruit, coated in sugar, then torched them, as well.