Recipe: Ruby Grapefruit Brûlée

Winter is made for treat-yourself desserts and this delicious ruby grapefruit brûlée, a fresh update on the classic recipe, definitely hits the spot.

Toby Murphy

Ruby Grapefruit Brûlée | House and Leisure

What's even better than a classic crème brûlée? This ruby grapefruit brûlée, of course – it's a fresh and delicious update on the time-honoured dessert that is ideal for a winter dinner party. 

Combining creaminess with sweetness plus the tart touch of ruby grapefruit means that this version has a grown-up and sophisticated feel, but also remains a serious treat.

Serve with teaspoons to make the sheer pleasure of digging through the crisp sugar crackle crust into the creamy custard last even longer...

Ruby Grapefruit Brûlée


  • 6 large egg yolks, beaten
  • ⅓ cup caster sugar
  • 2½ cups cream
  • Zest of 1 grapefruit
  • 2T grapefruit juice
  • Few drops orange blossom water
  • ½t vanilla extract
For the crackle
  • ½ cup caster sugar
  • Large pinch ground cardamom


Preheat the oven to 180°C.

Beat  the egg yolks and caster sugar in a mixer until light and fluffy.

To make the custard, place the cream and grapefruit zest into a pot and bring to a simmer.

Remove from the heat and whisk in the egg-sugar mixture.

Whisk through the grapefruit juice, orange blossom water and vanilla extract, then pour through a fine sieve into a large measuring jug.

Place 6 to 8 ramekins in an ovenproof dish and divide the custard among the ramekins.

Pour hot water in the dish until the level is halfway up the sides of the ramekins and bake for about 50-60 minutes, or until the custard has just set.

Remove the ramekins from the dish, place on a large plate and refrigerate until cold.

Just before serving, mix the caster sugar and cardamom for the crackle, and sprinkle evenly over the top of the custards.

Brûlée with a blowtorch until the sugar turns golden brown, and serve warm.

Serves 6-8
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