This week’s Project Pastry Queen challenge was selected by Sarah of 20 Something Cupcakes: Espresso Creme Brulee.

With a broken oven and no one else in the house on-board with a coffee-flavored dessert, I was going to take a pass. But then my oven came in a week early. So we celebrated. With Grapefruit Creme Brulee.

Creme Brulee is not hard to make. Not at all. And Sarah can prove it – she has a video posted to go along with the recipe.

I at least stuck to the spirit of the challenge this week… but I’m afraid not much else 🙂

I scaled the recipe down by 2/3 to accommodate a generous 2-serving dessert, and then adjusted some of the odd-ball measurements. Like 2.33333 egg yolks. Because that was just not going to happen.

I infused the custard with citrus flavor by heating grapefruit zest with the cream and letting the mixture rest. And then I rubbed a little grapefruit zest with granulated sugar and used that for the bruleed topping. The resulting creme brulee has pronounced citrus and grapefruit notes without the overwhelming bitterness of the fresh fruit. Although, I happen to adore fresh grapefruit.

And I’m so glad I didn’t make a full batch! After calculating the nutritional information, we ended up splitting a dessert for 2 nights instead of eating it all the first night 🙂

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Grapefruit Creme Brulee

Creme brulee infused with grapefruit. Use your favorite variety of grapefruit. If you are so lucky to have Texas grapefruit in your produce department, grab one!

Ingredients

• 1 grapefruit, zested (and segmented, if desired)
• 1 cup cream
• 2 egg yolks
• 1/4 cup + 4 tsp sugar

Instructions

1. Reserve a pinch of grapefruit zest (~1/2-1 tsp), and put the rest in a small sauce pan along with the cream and sugar.
2. Heat until very hot and steaming (but not boiling).
3. Remove from heat and let rest while oven is preheating to 300.
4. In a medium bowl, whisk together the egg yolks.
5. Reheat the cream mixture until very hot (again, don't boil).
6. Strain 1/4 cup of the cream mixture into the egg yolks, while whisking (this will temper the eggs and prevent scrambled eggs).
7. Strain the rest of the cream mixture into the yolk mixture and whisk thoroughly.
8. Divide custard between two 6 oz baking dishes and place in larger pan.
9. Carefully pour very hot water into the pan, taking care not to splash water into the custard, until it comes halfway up the creme brulee dishes.
10. Transfer to the oven and bake ~35 minutes, until set - the center should jiggle but not be fluid.
11. Remove baking dishes from the water bath and let cool for 20 minutes, before transferring to the fridge uncovered to chill thoroughly.
12. Preheat broiler.
13. Massage the reserved grapefruit zest with the remaining 4 tsp sugar.
14. Evenly sprinkle over the baking dishes and broil for 1-2 minutes, until the sugar has melted and caramelized (a kitchen torch can accomplish the same task).
15. Serve garnished with chopped grapefruit segments, if desired.

Notes

Yields: 2 servings

Heavily revised from The Pastry Queen

Estimated time: 3 hours