There's not many things in life quite as satisfying as cracking into the top of a crème brûlée. That is, until you meet a brûléed grapefruit and then you're like DANNNNNNG. For a little twist, I infused the sugar with fresh rosemary harvested from the backyard and garnished with rosemary flowers. I experimented with little mandarins as well and it was equally delicious!
2 T White sugar
1 Sprig of flowering rosemary
1. Cut grapefruit in two and trim bottoms so the grapefruit halves don't wobble. I also like to cut out each section so they're easy to get out.
2. Carefully place cut side down of a paper towel for 5 minutes to dry out a little bit. This helps with the brûlée'ing.
3. Remove flowers from rosemary and set aside. With a mortar and pestle, smash the rosemary sprig into the 2 Tablespoons of sugar for several minutes. Then, pour the rosemary-sugar through a sieve. Save sugar, toss rosemary.
4. Sprinkle sugar evenly on both grapefruit halves and, with a kitchen torch, quickly brûlée each grapefruit until golden brown. I found I got the best results if I brûléed the sugar before it got too wet with juice. Let cool slightly and top with rosemary flowers.