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.
Ingredients
- 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
Instructions
- Preheat broiler.
- Place grapefruit sections in a broiler-safe 13 x 9-inch baking dish. Sprinkle with sugar; dot with butter. Sprinkle spices over top.
- 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
