Grapefruit Brulée

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 5 mins

Brulée means "burnt" and is most associated with the hard cooked, broiled sugar coating on top of the rich, creamy egg custard-like dish that adopted its name. In this case, it's fresh grapefruit segments that get treated to the broiler—a method that brings the natural sugars forward.


3large red grapefruits (such as Texas Rio Stars), peeled and sectioned
1/2cup packed dark brown sugar
2tablespoons unsalted butter, cut into small pieces
1/4teaspoon ground cinnamon
1/4teaspoon grated or ground nutmeg


  1. Preheat broiler.
  2. Place grapefruit sections in a broiler-safe 13×9-inch baking dish. Sprinkle with sugar; dot with butter. Sprinkle spices over top.
  3. Broil until bubbling and beginning to brown at the edges, about 5 minutes. Cool 2 minutes. To serve, gently transfer sections to bowls with a metal spatula; scoop up juice in pan and drizzle over sections.

Recipe by Bruce Weinstein and Mark Scarbrough.


Want more help? Check out this step-by-step video on how to section citrus.

Watch the video

Nutritional Info *per serving

  • Calories 150
  • Glycemic Load 0
  • Fat 4g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1g
  • Cholesterol 10mg
  • Sodium 0mg
  • Potassium 230mg
  • Carbohydrate 29g
  • Fiber 2g
  • Sugars 27g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 35%
  • Vitamin C 100%
  • Calcium 2%
  • Iron 4%