You know that fancy French technique used to transform plain-old custard into creme brûlée? Turns out you can achieve a similar burnished effect in your home oven—and it’s an easy way to upgrade your half-a-grapefruit-with-breakfast routine. (Note: If you have a kitchen torch on hand, you can use that instead of the broiler in Step 3.)
Get the recipe for Grapefruit Brûlée:Print
- 2 grapefruits
- 4–5 tablespoons raw sugar
- Preheat broiler. Trim ¼-inch off the top and bottom of the grapefruits so they don’t wobble. Then, cut in half crosswise.
- Place grapefruit halves facedown on a paper towel for 5 minutes to dry off tops. Arrange grapefruit halves flesh side up and evenly cover the tops with sugar.
- Place grapefruit under the broiler (keeping a close eye on them!) until the sugar caramelizes and becomes a deep amber color, 5 to 8 minutes.
- Let completely cool before serving. Optional: Add a dollop of yogurt and pistachios to top your brûléed grapefruit.
Note: If you have a kitchen torch on hand, you can use that instead of the broiler in Step 3.
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