Grapefruit Brulée

Kitchen Tested
  • Yield 6 servings
  • Prep 15 mins
  • Cook 5 mins

Frozen yogurt makes the perfect topping for the warm, fruity dessert.

Mark Boughton Photography / styling by Teresa Blackburn

Brulée means "burnt" and is most associated with the hard cooked, broiled sugar coating on top of the rich, creamy egg custard-like dish that adopted its name. In this case, it's fresh grapefruit segments that get treated to the broiler—a method that brings the natural sugars forward.


3 large red grapefruits (such as Texas Rio Stars), peeled and sectioned
1/2 cup packed dark brown sugar
2 tablespoons unsalted butter, cut into small pieces
1/4 teaspoon ground cinnamon
1/4 teaspoon grated or ground nutmeg


  1. Preheat broiler.
  2. Place grapefruit sections in a broiler-safe 13 x 9-inch baking dish. Sprinkle with sugar; dot with butter. Sprinkle spices over top.
  3. Broil until bubbling and beginning to brown at the edges, about 5 minutes. Cool 2 minutes. To serve, gently transfer sections to bowls with a metal spatula; scoop up juice in pan and drizzle over sections.

—Recipe by Bruce Weinstein and Mark Scarbrough



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