BRULEED GRAPEFRUIT HACK
Provided by Food Network
Time 15m
Yield 2 servings
Number Of Ingredients 2
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 CREME BRULEE
Fancy pants: these creamy, crunchy creme brulees use hollow grapefruits instead of ramekins. If you're a fan of Campari or Aperol (sweet and slightly bitter aperitifs) then these custards are your dream come true.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 4 servings
Number Of Ingredients 5
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.
GRAPEFRUIT "BRULEE"
Provided by Alex Guarnaschelli
Time 25m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Cover a baking sheet with foil and arrange the four grapefruit halves in a single layer on top. Use a paring knife to cut in between the sections of each half, then trace around the edge. This will make the grapefruit pieces easy to remove and eat once the sugar is on top.
- In a medium stainless steel pan, combine the sugar with 1/4 cup water, then swirl over medium heat to blend. Heat until it forms a clear syrup, 3 to 5 minutes. (Do not stir with any utensils.) When the sugar and the water have melted together completely, raise the heat gently and watch as the caramel darkens slightly to amber, 2 to 3 minutes more.
- Pour the hot caramel over the tops of all the grapefruits halves and let cool, 3 to 5 minutes. The sugar should form a hard shell on top.
GRAPEFRUIT BRULEE
We love hot fruit desserts during the cold months, so we slimmed down a Banana Creme Brulee and ended up with this decadent Grapefruit Brulee that has 200 less calories and a quarter of the fat.
Provided by Food Network Kitchen
Categories dessert
Time 17m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 217, Fat 6 grams, SaturatedFat 4 grams, Carbohydrate 36 grams
GRAPEFRUIT BRULEE
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 2 servings
Number Of Ingredients 0
Steps:
- Cut a grapefruit in half, then cut between the membranes to loosen the segments, but keep them in place. Sprinkle each half with 2 teaspoons superfine sugar. Caramelize the sugar with a kitchen torch. Top with raspberries.
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- 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 Tbsp. sugar evenly over exposed flesh of each grapefruit half. Using a kitchen torch, heat sugar until melted and beginning to turn dark amber.
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