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



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January 2010
Last Updated July 2014

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.


  • 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


  1. PREHEAT oven to 275° F.
  2. HEAT grapefruit juice, sugar and heavy cream in a medium saucepan until warm. Temper the liquid with egg yolk and strain.
  3. POUR liquid into ramekins and bake in a water bath until set with still-slightly wobbly centers. Chill until needed.
  4. TORCH: Sprinkle the surface of each ramekin evenly with a layer of sugar. Using a blowtorch or broiler, caramelize the sugar until golden.
  5. GARNISH as desired with roasted chopped grapefruit.
  6. 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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Recipe courtesy TexaSweet Citrus Marketing. All other content

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