Grapefruit creme brulee

Ingredients:

• 2 red grapefruits
• 2 and 3/4 cups heavy cream
• 0.5 cup + 3 tablespoons sugar
• 6 large yolks
• 0.5 tsp vanilla extract
• Special equipment: kitchen burner

Preparation:

1. Preheat oven to 160°C. Bring water to a boil in a medium saucepan.
2. Meanwhile, finely grate the zest from the top and bottom of each grapefruit, flattening the sides. Set aside about 1.5 teaspoons of zest.
3. Cut the grapefruits in half crosswise. Using a sharp knife, cut away the pulp, running it along the edge where it meets the white part, holding the fruit at an angle to follow its curve. Use a spoon to scoop out as much of the fruit as possible. Reserve 2 tablespoons of juice, and set the rest aside for another use. Use your hands to remove any remaining pulp from the grapefruit bowl (it should easily come away from the sides).
4. In a medium saucepan, combine the cream, 1/2 cup sugar, and reserved zest and bring to a boil over medium heat. Meanwhile, whisk the egg yolks in a medium bowl. Once the cream is hot, gradually whisk it into the yolks. Stir in the vanilla extract and reserved grapefruit juice, then strain the cream through a fine-mesh sieve into a liquid measuring cup.
5. Line a 22x32cm glass baking dish with paper towels and place the grapefruit cups inside. Pour the custard into the dish until it just reaches the top (you may have some custard left over, depending on the size of your grapefruits). Place the dish in the oven, then carefully add enough boiling water to reach about halfway up the grapefruits. Bake until the custard is set, 50-60 minutes.
6. Remove the pan from the oven and carefully lift the grapefruits out with a spatula. Transfer to a large plate and refrigerate until completely cool, at least 1.5 hours. Just before serving, evenly sprinkle the remaining 3 tablespoons of sugar over the custard. Toast the sugar with a blowtorch until dark golden brown. The caramel crust will harden as it cools.