Posted by Tim Vidra / 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.
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