A Simple Dessert
Grapefruit
Egg Yolks
Milk
Cream
Sugar
Vanilla Bean
Salt
Cut the grapefruit in half, reserving one for segments. Squeeze the juice and place in a pot on the stove, reduce by half. Once the juice is reduced, take off heat and let cool. Split the vanilla bean in half, and scrape out the seeds. Place the pod, seeds, milk, cream, pinch of salt, and sugar on stove and let steep on low heat for ten minutes, do not let boil as this will curdle the dairy. Peel the skin from the last fruit, and cut in between the white dividers, so that you are left with only the flesh of the fruit. Place the segments in ramekins. Start to whisk the egg yolks, add reduced grapefruit juice, continue whisking. Once incorporated completely, begin to temper in the warm cream/milk mixture...not too fast as the end result will be grapefruit scrambled eggs, no good. Once all the cream in incorporated into the egg/juice mixture, pour the liquid into ramekins with the waiting fruit segments. Place ramekins in baking dish, and fill with hot water half way up the ramekins. Bake in the oven, turning if necessary, at about 350F depending on your oven for around forty minutes or so. They should pass the jiggle test, shake the baking dish (carefully), and the liquid should jiggle slightly but not stiff. Cool to room temperature. Sprinkle with raw sugar, and use a torch to caramelize the sugar, no torch, use the broiler.
It is a dessert that pairs well with a good meal, good friends, and good music. Serve with a nice grappa or chilled citrus vodka.
