Grapefruit juice adds a sophisticated, slightly tart touch to the traditional crème brûlée. Photo courtesy TexaSweet Citrus Marketing.

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January 2010

Product Reviews / Main Nibbles / Desserts

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.

Ingredients

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

Preparation

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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