Grapefruit Brulee

Happy New Year everyone!  Hope everyone indulged in all the loveliness food can offer us over the holiday season.  I was lucky to spend New Years Day with good friends who appreciate the process of making a beautiful meal just as much as I do.  My fellow blogger, Amy Ray, sent me a recipe for Grapefruit Brulee that sounded interesting and I, of course, had to give it a whirl.  Grapefruit (healthy) meets brulee (naughty)….my kind of dish!  This recipe is adapted from one off of  Did we intend to change the recipe?  No.  Did a little baby hangover have something to do with how it was changed up?  Perhaps.  I’m glad we changed it, because it was delicious and now we can call it our own!

Grapefruit Brulee (without the accent in brulee because I have no flipping idea on how to get it in there)
  • 2 large red grapefruits, at room temperature
  • 8 teaspoons dark rum
  • 2 tablespoons cold unsalted butter, cut into bits
  • 2 tablespoons packed dark brown sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon freshly ground nutmeg (You can use out of a jar, but if you’ve never used the fresh stuff, you should try it.  Crazy good aroma, and the pattern inside of a nutmeg is so cool.)
  • 1/8 teaspoon fine salt

Position a rack in the upper third of the oven. Preheat the broiler to high.

Halve each grapefruit, and remove all segments of the grapefruit including the pith with a paring knife.  Take a little bit of time with this so the segments are whole and not in little chunks.   

Divide segments into four small ramekins, and drizzle 2 teaspoons of rum evenly over the grapefruit within the ramekins. 

In a small bowl, combine the butter, sugar, flour, nutmeg, and salt. Using your fingertips, pinch the ingredients together until the mixture forms soft crumbs. Sprinkle the crumbs evenly over the cut grapefruits/ramekins.

Place grapefruits on a broiler pan, and broil until the crumbs are lightly browned, bubbling, and shiny, about 7 minutes.  Bring them to the table and chow down.  We served ours with a prosecco/Meyer lemon simple syrup/Chambord cocktail.  Highly recommend but not necessary as then you may have a baby hangover to sleep off later in the day.  If you want to get fancy, then garnish with some fresh mint. 

Great dessert for any time of the year.  Sophisticated, fresh, and only a measly 217 calories per serving.  Perfect dessert for all those New Year’s resolutions floating around!

Enjoy and keep on cooking!

Daniela 🙂


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