Brunch yesterday at Crema, a spiff coffee shop with a small menu of delights, was made extra special by a grapefruit brulee. The delicious concept is nothing new, so when we made another round at home last night, we decided to add some cayenne pepper to the mix for a Chile Grapefruit Brulee. Check out the ingredients and simple instructions for candy-coating a citrus half after the jump.
3 Tbsp sugar
1 tsp cayenne pepper
Halve the grape fruit and then cut the bottom off of each half to create a flat spot that will stabilize the fruit. Set the halves face down of a paper towel to absorb some of the juice. Then, flip them back over, and sprinkle with cayenne pepper.
Next, pour the sugar on and smooth it with the back of a spoon, creating an even layer about a centimeter thick. Fire up the propane torch and melt the sugar with the flame. Let it bubble and brown and get nice and crispy. Crack the shell and dig the frick in—the spiciness, tartness and sweetness make for perfect bites galore.