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Grapefruit Creme Brulee

Crème brulee has to be a favorite of a lot of people, as anytime I bring up the word crème brulee, people go “I Love Crème Brulee!”. When I bring it to parties, people think I am a magician or something, because the kind of raves I get, can not be triggered by anyone else. Wait until you whip out your kitchen torch, you will have the attention of everyone in the room and those that don’t know what’s going on, will be drawn by the smell of caramelizing sugar right to you. In reality though, crème brulee is one of the simplest desserts to make, but don’t tell anyone, instead let them think you possess the skills of a professional chef! Here’s how to make this deliciousness…

Creme brulee in a white decorative bowl topped with strawberries and blueberries with two chocolate sticks with a spoon.

I have been using this recipe for what seems to be forever, and even though this is a pretty classic proportions for crème brulee, originally I found this recipe on FoodNetworks website, where Alton Brown had a video of the recipe. I will include the video at the bottom of the post.
Oh and if you do not like the flavor of lemon zest, simply omit the lemon zest, it is great either way.

Close up picture of creme brulee in a white decorative bowl topped with strawberries and blueberries with two chocolate sticks with a spoon.

Looking for more Desserts to try? Try these:


Grapefruit Crème Brulee

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Creme brulee that has caramelized sugar and a delicious citrus grapefruit flavor!

Author: Marina | Let the Baking Begin
Course: Dessert
Cuisine: American
Keyword: creme brulee
Calories: 531 kcal
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 servings



  • 6 egg yolks
  • 1/2 cup sugar
  • 4 cups heavy cream
  • 1 vanilla bean or 1 tbsp vanilla extract
  • 1 drop of lemon/grapefruit flavored oil or 1 tsp of lemon/grapefruit zest

For caramelizing

  • 8-10 tsp sugar depends on the kind of ramekins used

Chantilly Cream


  • 1/2 cup berries strawberry, blueberry, raspberry


  1. Preheat the oven to 325°F and place the baking rack in the middle.

  2. In a medium saucepan combine the cream, the seeds from the split vanilla bean, the vanilla pod itself, the citrus zest and heat the cream until almost boiling.

  3. Meanwhile, in a large bowl whisk together 6 egg yolks and 1/2 cup sugar. Slowly pour the hot cream in, while continuing to whisk. This will temper the egg yolks.

  4. Strain the custard through fine mesh sieve.
  5. Line a deep baking dish (glass Pyrex dish also works) with 2 layers of paper towel. Place 8-10 empty ramekins inside. Pour the custard into your ramekins, making sure that the amounts are even in all the ramekins. Pour enough hot water around the ramekins to go halfway to your ramekin height. Cover the baking dish with foil.
  6. Bake in the preheated oven for 30-40 minutes. If you have a flat and shallow crème brulee dishes, 30 minutes is enough. If you have deeper round ramekins (soufflé dish), give it 40 minutes.
  7. Once done, the middle will still be ‘jiggly’, but that’s ok. Remove the ramekins and let them cool at room temperature and then refrigerate them for 3-4 hours until thoroughly chilled.
  8. Right before serving, sprinkle 1 teaspoon of sugar on top of your custard (for round soufflé baking ramekins - 1 tsp, for the shallow crème brulee ramekin – 1 tblsp), then shake the ramekin around for the sugar to evenly distribute throughout the surface. Take your blow torch and point towards the middle, slowly rotating the flame in circles. As the sugar caramelizes rotate the ramekin and continue with the blow torch towards the outer edges until all of the sugar has been caramelized.

To make Whipped Cream/Chantilly Cream

  1. Whip 1/2 cup chilled heavy cream with 1 Tbsp sugar and 1/2 tsp vanilla extract until fluffy and supple, with hand mixer.

Serving suggestion

  1. Serve with a tablespoon of heavy whipped cream or cool whip, decorating with fresh fruit or berries of choice.

Serve right away.

Recipe Notes

Citrus zest can be simply omitted. Keep in the fridge until ready to caramelize. Serve as soon as the sugar has been caramelized for best results.

Nutrition Facts
Grapefruit Crème Brulee
Amount Per Serving (8 g)
Calories 531 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 32g200%
Cholesterol 330mg110%
Sodium 58mg3%
Potassium 120mg3%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 6g7%
Protein 5g10%
Vitamin A 2163IU43%
Vitamin C 2mg2%
Calcium 104mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Olga Zhel

    I think you missed part where you add water to the Pyrex baking dish…

    · Reply
    • You are right, will add that right now lol

      · Reply

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