This recipe isn’t new, but rather an update for 2017. I originally posted a cardamom grapefruit brûlée when this blog just started, and while the recipe itself has stood the test of time, the photography sure hasn’t! I don’t even want to link back to that original post; the photos were just awful! Luckily, my skills behind the camera have slightly improved, so I decided to update the photos to match the simplistic beauty of the recipe itself.
Since it’s unofficially National Health Month – a.k.a January – this recipe is the perfect faux-dessert to bolster your healthy resolutions. If you suffer from an insatiable sweet tooth (like me!) it can be a bit of a bummer challenge to curb the intake of unhealthy foods while satisfying cravings at the same time.
This “brûlée” is a great alternative! It cannot be compared to a classic crème brûlée, but it definitely curbs my cravings and boots my spirits.
- Tart, juicy grapefruit
- A dusting of cardamom-infused sugar
- Caramelized for a sweet, crunchy topping
Cardamom is one of my favourite spices to pair with citrus. It’s earthy, aromatic, slightly spicy, and smells heavenly. Paired with grapefruit, well, it’s a beautiful thing!
Simply slice a grapefruit in half and separate the membrane from the flesh. Not sure how to do this? The Kitchn has a handy guide! Once you’ve cut both sides of the grapefruit, sprinkle with a generous layer of cardamom sugar and brown the tops with a brûlée torch. If you don’t have a brûlée torch, you can broil the grapefruits instead.
Serve these beauties immediately for optimal taste and texture.
| Cardamom-Spiced Grapefruit Brûlée | Print |
- 1 grapefruit
- 2 Tbsp granulated sugar
- ½ tsp ground cardamom (or more to taste)
- Slice the grapefruit in half and segment it, separating the grapefruit from the membrane. Slice off a small bit of the rind on either end so that the halves sit without wobbling around. Place halves on a paper towel, cut side down, to drain slightly, about 5 mins.
- Mix together brown sugar and cardamom, adding more sugar/spice to taste. Sprinkle on the tops of the grapefruit.
- Brown tops of the grapefruit with a creme brûlée torch until sugar caramelizes and hardens, 5-8 minutes. Let cool before serving, then dig in!
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