Custard's Last Stand

If creme brulee makes you weak in the knees (we feel your pain!), here's a brilliant bait-and-switch from the culinary experts at Williams Sonoma. Here, the caramelized heat of the "brulee" gives way to a cool blast of citrus flavor. Cut a chilled grapefruit in half crosswise. Using a small, sharp knife, cut between the fruit and the peel, then cut along either side of each segment to loosen from the membrane. Leave all the segments in their shells. Place the halves upright in a baking dish. In a small bowl, stir together 1/4 cup firmly-packed light brown sugar, one tbs. unsalted melted butter and 1/2 tsp. ground cinnamon. Using your fingers, sprinkle the sugar mixture evenly over the grapefruit halves. Slip under the broiler until the sugar is uniformly bubbly, two to three minutes. Hip, hip, brulee!
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