Our fresh and citrusy take on a traditional Crème Brûlée recipe will truly wow your taste buds. Rich and smooth custard flavoured with vanilla bean and cardamom contrasts with the fresh zing of Florida Grapefruit and the crackle of a hard caramel top. Plus, nestled in a grapefruit bowl, these look as fresh as they taste!
- 3 Florida Grapefruit
- 1 tsp. cornstarch
- 5 cardamom pods
- 1 tsp. vanilla extract
- 1 vanilla bean
- 500 ml double cream
- 4 egg yolks
- 1 tbsp. cornstarch
- 250 g cane sugar
Slice 1/2-centimetre rounds from the tops of each of the Florida Grapefruit leaving 2/3 of the body whole; reserve the slices and set aside.Over a medium-size bowl, remove the pulp and juice from each Florida Grapefruit.Transfer pulp and juice to a small saucepan.Stir in 50 g of sugar, 1 tsp. cornstarch, vanilla extract, and cardamom.Over medium-high heat, continuously whisk until sugar is dissolved and sauce has thickened (8-10 minutes).Set compote aside and allow to fully cool.
In a medium bowl, whisk together egg yolk, 1 tbsp. cornstarch and 65 g of sugar.In a medium saucepan over medium-high heat, bring cream to a simmer.Slice vanilla bean lengthwise and scrape seeds out; add pod and seeds to cream, bring to a gentle boil.Remove cream from heat and gradually whisk into egg mixture until sugar is fully dissolved.Discard vanilla pod and return mixture to pan.Whisking continuously, cook cream over medium-high heat until thickened (8-10 minutes).Strain into a medium-size bowl.
Distribute Florida Grapefruit compote amongst hollowed Florida Grapefruits and spoon warm vanilla custard over top.Refrigerate for 2 hours or overnight to set.Sprinkle each custard top with 1 tbsp. sugar; using a kitchen torch or setting your oven to broil, melt sugar until golden and caramelised.Slice reserved Florida Grapefruit slices in half and remove skin.Place Florida Grapefruit slice on top of hardened sugar and sprinkle slice with 1 tsp. of sugar; torch or broil until golden.
To help the grapefruits sit more securely, trim a small amount of the rind from the base.