Posted by / Monday, January 21, 2013

Caramelized Grapefruit Brulée

Dessert for breakfast? Almost...and this version of brulée will take half the time than some it's creamier counterparts!

Start out with two pink grapefruits, cut in half.

Sprinkle each half with a generous tablespoon of raw organic cane sugar. If you add more, we can keep it between us.

If you have a creme brulée torch (a torch works best), gently torch the sugar granules until they melt into a clear coating — this is what will turn into your crunchy candylike shell. Keep the flame moving, and it's OK if some areas brown, darken or even scorch, this will give your grapefruit some extra charm.

If you don't have a torch, you should put one on your wishlist, but you can also place under a high heat broiler, keeping an eye until you melt and caramelize the sugar. 

Serve immediately!

This is such an easy way to dress up any breakfast or brunch! The crunch from the sugar mixes nicely with the sweet tart grapefruit.

Grapefruit brulée it's what's for breakfast!

E.A.T. local E.A.T. well


  1. I also love this with a touch of cinnamon (or even nutmeg).

  2. I like to add just the tiniest bit of kosher or sea salt to my grapefruit when I brulee it like this. But I also like Pamela's idea of cinnamon; I'll have to try that.

  3. Oh! Sounds lovely and delicious! Have to try it!
    Moikka from Finland! :)


"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.



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