Bruleed Grapefruit Food

BROILED GRAPEFRUIT

Steps:

• Preheat your oven's broiler.
• Cut the grapefruits in half, and use a small serrated knife to cut out the sections in the halves. Spoon the sections and juice into a bowl, then scrape out all of the remaining thick skins and pulp. Spoon the sections from the bowl back into the halves. This is best done one half at a time.
• Sprinkle sugar and cinnamon over the top of each grapefruit half, adjusting as you see fit. Dot with butter. Place the halves on a cookie sheet.
• Broil for 3 to 5 minutes, until the butter is melted and sugar is starting to turn brown.

GRAPEFRUIT BRûLéE

Steps:

• Trim 1/4"-1/2" of peel from bottom of each grapefruit half to stabilize the fruit and prevent it from rocking back and forth. Place grapefruit, cut side down, on paper towels to dry for 5 minutes. Invert grapefruit and sprinkle 1 tablespoon sugar evenly over exposed flesh of each grapefruit half. Using a kitchen torch, heat sugar until melted and beginning to turn dark amber.
• Alternatively, preheat broiler. Transfer grapefruit, cut side up, to a rimmed baking sheet lined with foil. Broil grapefruit, watching closely to prevent burning, until the sugar is melted and beginning to turn dark amber, about 8 minutes. Let grapefruit cool before serving.

GRAPEFRUIT GIMLET

Steps:

• Add the grapefruit juice, gin and simple syrup to a cocktail shaker filled with ice. Cover and vigorously shake for 30 seconds. Strain into a cocktail glass filled with ice. Garnish with a small triangle wedge of grapefruit.

GRAPEFRUIT BRULEE

Steps:

• Position a rack in the upper third of the oven. Preheat the broiler to high.
• Halve each grapefruit, then loosen the segments by cutting along the membranes with a paring or grapefruit knife. Drizzle 2 teaspoons of rum evenly over each half.
• In a small bowl, combine the butter, sugar, flour, allspice, and salt. Using your fingertips, pinch the ingredients together until the mixture forms soft crumbs. Sprinkle the crumbs evenly over the cut grapefruits.
• Place grapefruits on a broiler pan, and broil until the crumbs are lightly browned, bubbling, and shiny, about 7 minutes. Serve immediately or cooled slightly.

BRULEED GRAPEFRUIT HACK

Steps:

• Halve the grapefruit crosswise. Using a paring knife, cut between sections of the grapefruit so it is easier to eat once caramelized. Pat the surface dry with a paper towel.
• Sprinkle the coconut sugar in an even layer on each grapefruit half. Place one grapefruit half sugar-side up on the bottom of an overturned bowl.
• Preheat a nonstick skillet over high heat. (Do not add oil to the skillet.) Once the skillet starts to smoke, turn off the heat and place the hot skillet, nonstick-side down, on the sugared part of the grapefruit half on the bowl. Allow the skillet to stop sizzling before removing the skillet, about 1 minute. Repeat the process with the second grapefruit half.
• Remove the skillet and allow the grapefruit to cool slightly.

GRAPEFRUIT BRULEE

Steps:

• Special Equipment: Blowtorch
• Halve each grapefruit crosswise, and cut a thin slice off the bottom of each half to stabilize the pieces. Remove all seeds from the grapefruit, and loosen the segments with a paring knife.
• Sprinkle each half evenly with the sugar. Using a blowtorch, melt the sugar to form a golden brown and crispy surface. Sprinkle the hot sugar with the salt, and serve immediately.

BRULEED GRAPEFRUIT

Steps:

• Heat broiler with rack 4 inches from heating element. Sprinkle grapefruit halves with sugar, dividing evenly. Broil until sugar is melted and browned in spots, about 5 minutes. (Or brulee with a kitchen torch.) Sprinkle with nutmeg; serve.

GRAPEFRUIT CREME BRULEE

Steps:

• Preheat the oven to 325 degrees F. Bring a medium pot of water to a simmer.
• Meanwhile, finely grate the zest from the top and bottom of each grapefruit to flatten them out. Reserve the zest (about 1 1/2 teaspoons).
• Cut the grapefruits in half crosswise. Use sharp paring knife or chef's knife to cut around the edge of the grapefruit flesh where it meets the pith, holding it at an angle so that it matches the curve of the fruit. Use a spoon to remove as much of the fruit as possible. Reserve 2 tablespoons of juice and reserve the remaining for another use. Use your hands to remove any remaining flesh from the grapefruit shells (the fruit should pull off from the sides easily).
• Put the cream, 1/2 cup sugar and the reserved zest in a medium saucepan and bring to a bare simmer over medium-high heat. Meanwhile, beat the egg yolks in a medium bowl. When the cream is hot, gradually whisk it into the yolks. Whisk in the vanilla and reserved grapefruit juice then strain through a fine meshed sieve into a liquid measuring cup.
• Line a 9-by-13 glass baking dish with a paper towel then set the grapefruit shells on top. Pour the custard into the shells so that it just reaches the tops (you may have a little extra custard depending on the size of your grapefruits). Put the baking dish in the oven then carefully add enough of the simmering water so that it reaches about halfway up the sides of the grapefruits. Bake until the custard is just set, 50 to 60 minutes.
• Remove the baking dish from the oven and carefully remove the grapefruits with a spatula. Put on a large plate and refrigerate until cold, at least 1 hours and 30 minutes.
• Shortly before serving, sprinkle the remaining 3 tablespoons of sugar evenly over the tops of the custard. Use the torch to brulee the sugar until deep golden brown. The caramel will harden as it cools.