Grapefruit Brulee

Food Network Kitchens

From Food Network Kitchens

Rated 4 stars out of 5
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  • Read 8 Reviews
Total Time:
17 min
Prep
10 min
Cook
7 min
Yield:
4 servings
Level:
Easy
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We love hot fruit desserts during the cold months, so we slimmed down a Banana Creme Brulee and ended up with this decadent Grapefruit Brulee that has 200 less calories and a quarter of the fat.

Ingredients

  • 2 large red grapefruits, at room temperature
  • 8 teaspoons dark rum
  • 2 tablespoons cold unsalted butter, cut into bits
  • 2 tablespoons packed dark brown sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon fine salt

Directions

Position a rack in the upper third of the oven. Preheat the broiler to high.

Halve each grapefruit, then loosen the segments by cutting along the membranes with a paring or grapefruit knife. Drizzle 2 teaspoons of rum evenly over each half.

In a small bowl, combine the butter, sugar, flour, allspice, and salt. Using your fingertips, pinch the ingredients together until the mixture forms soft crumbs. Sprinkle the crumbs evenly over the cut grapefruits.

Place grapefruits on a broiler pan, and broil until the crumbs are lightly browned, bubbling, and shiny, about 7 minutes. Serve immediately or cooled slightly.

Cook's Note: Serve these for dessert at either dinner or brunch.

217 calories 6 grams total fat 4 grams saturated fat 36 grams carbohydrates

Copyright 2003 Television Food Network, G.P. All rights reserved

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Newest Ratings and Reviews

Read all 8 reviews

  • on February 10, 2010

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    We absolutely love this recipe. It is a great addition to brunch, or a good lo-cal dessert option.

    I am surprised that anyone would even consider serving this to children. Most children do not have sophisticated enough palates to appreciate a dish with dark rum in it.

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  • on January 29, 2008

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    topping was really good- do not care for warm citrus- perhapes over peaches it would be good.

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  • on October 17, 2007

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    Ick. My family and I didn't like this at all. The rum was far too strong, and completely ruined the dish, and I put less on than the amount called for. I loved the topping, however. If I make this again, I'll omit the rum and perhaps use something else like simple sugar syrup.

    people found this review Helpful.
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© 2012 Television Food Network G.P. All rights reserved.