- 13 ounces freshly squeezed Texas Rio Star Grapefruit juice 10 ounces of sugar
- 18 ounces of heavy cream
- 8 ounces egg yolk
- Sugar for caramelizing
Preheat oven to 275° F
In a medium saucepan, heat grapefruit juice, sugar, and heavy cream until warm. Temper the liquid with egg yolk and strain. Pour liquid into ramekins and bake in a water bath until set but center is still slightly wobbly. Chill until needed.
Sprinkle the surface of each ramekin evenly with a layer of sugar. Using a blow torch or broiler, caramelize the sugar until golden.