This Grapefruit Brûlée recipe takes grapefruit to the next level. It’s deliciously light, sweet and super impressive for guests. You can make this grapefruit brûlée without a blowtorch if you don’t have one — just pop them under the broiler.
Is this dessert?
A side of fresh fruit?
When to Serve Grapefruit Brûlée
I’ll tell you what, it’s amazingly delicious and beautiful whenever you serve it.
I especially love serving it for brunch, but I love it after dinner, too. Maybe even with a scoop of vanilla ice cream.
How perfect would a bite of Grapefruit Brûlée be after a hearty, savory dish?
Oh, and this is becoming a favorite for breakfast, too. Why not?
It’s so refreshing and bright — a perfect way to begin any day.
Can you make Grapefruit Brûlée without a blowtorch?
Good news! You can make this grapefruit brûlée without blowtorch. (Of course if you have one, use it). Otherwise, placing the lightly sugar-coated grapefruits under a broiler will also do the trick.
(Both methods are explained in detail in the recipe below.)
- It’s important not to skip over the step of loosening each grapefruit segment with a paring knife. This is done by going around the edge, inside the pith, and between the segments. The only reason to skip this step is if you plan to serve them with grapefruit spoons.
- I prefer this recipe with brown sugar because it adds a subtle maple-y flavor. That said, you can also use granulated sugar.
- You can’t really tell your guests how to eat (go figure ;-), however, at least for your portion, do not throw the grapefruit remains away without first squeezing the juice into a spoon or a glass. It’s so delicious mixed with the brown sugar. You won’t want to miss a drop!
Whether you have the Grapefruit Brûlée for breakfast, a first course or dessert, I hope you love it as much as my family and I do!
More delicious recipes with grapefruit:
- Grapefruit Avocado Salad Recipe
- Honey Grapefruit Popsicles
- Grapefruit Marmalade Recipe with Jalapeños
- Pickled Ginger-Citrus Salad with Creamy Wasabi Dressing
Minty Grapefruit Brûlée
- 1 large Ruby Red grapefruit
- 2 tablespoons golden brown sugar
- fresh mint for garnish, washed and dried
- Cut the grapefruit in half, horizontally. Then use a grapefruit knife, or sharp paring knife to cut around each segment, inside the membranes, and around the inside of the pith. If the halves are wobbly, slice about 1/4 to 1/2-inch off of the bottom to create a base.
- Sprinkle 1 tablespoon of the sugar over each grapefruit half.
- Then use a small kitchen blow torch or the broiler to brown the sugar. If you are using the torch, simply turn it on medium-high and evenly go around until all the sugar has caramelized. If you are using the broiler, place the grapefruit halves on a baking sheet, and adjust a rack so it's directly under the flame. Broil the grapefruit just until the sugar caramelizes, about 1 minute. Watch it carefully, as it can burn easily.
- Garnish with mint and serve.
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