Grapefruit juice adds a sophisticated, slightly tart touch to the traditional crème brûlée. Photo courtesy
TexaSweet Citrus Marketing.
Crème Brûlée Recipe
Page 9: Grapefruit Crème Brûlée Is A Star
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Rio Star Grapefruit Crème Brûlée
You’ve never had crème brûlée like this! Grapefruit juice gives this sweet dessert a new layer of flavor. For a beautiful serving touch, top each serving with roasted chopped grapefruit.
- 13 ounces freshly squeezed Texas Rio Star Grapefruit juice
- 10 ounces of sugar
- 18 ounces of heavy cream
- 8 ounces egg yolk
- Sugar for caramelizing
- Optional garnish: roasted chopped grapefruit
- Preheat oven to 275° F.
- In a medium saucepan, heat grapefruit juice, sugar and heavy cream until warm. Temper the liquid with egg yolk and strain.
- Pour liquid into ramekins and bake in a water bath until set with still-slightly wobbly centers. Chill until needed.
- To serve, sprinkle the surface of each ramekin evenly with a layer of sugar. Using a blowtorch or broiler, caramelize the sugar until golden.
- Garnish as desired with roasted chopped grapefruit.
- TO ROAST GRAPEFRUIT: Preheat oven to 450°F. Segment a grapefruit and remove seeds. Drizzle segments with agave nectar or brown sugar. Season as desired with your choice of allspice, cardamom, cinnamon, cloves, ginger, vanilla extract and/or rum. Bake for about 20 minutes. Chop for topping.
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