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Citrus Brulee with Honey Cardamom Yogurt


I have a hunch that there are some magical blues-obliterating qualities to citrus. Have you noticed how much they lift a person’s spirits? I have. Consider this some terribly unprofessional research data: it seems that all of the best-loved images of mine on Instagram (my new favorite thing) are of citrus. Well, citrus and buffaloes, and chocolate. You people know what’s important in life. I think it means that we like to look at things that make us happy.


But really. We’re lucky to have this family of fruit in the middle of the dreariest part of winter, all those bright pinks and oranges and golds and yellows (and greens), all that intensely sweet-tart flavor. I can’t get enough of them.


I don’t remember growing up with broiled grapefruit. But I do remember those peculiar, serrated spoons that one used when eating grapefruit. Eating these, I wouldn’t have minded a toothy spoon in hand. But a fork and knife will do.


They’re part fancy brunch side, part healthy dessert, and entirely delicious. The honey-sweetened yogurt is the perfect foil for a grapefruit’s tarter qualities, calming and balancing its puckery flavor. Choose a variety of citrus for color and flavor and texture. Pairing a huge, handsomely-hued pomelo with two types of grapefruit worked perfectly. I’m almost certain that you’ll make someone’s day (even if just your own) in serving this.

inspired by Bon Appetit’s Grapefruit Brulee
Serves about 4 as a side

1 pomelo
1 or 2 medium grapefruits
3-4 tablespoons brown or raw sugar
6 ounces strained Greek yogurt
1 tablespoon honey
1/4 teaspoon ground cardamom

First, prepare the yogurt. Melt the honey just a touch if firm. Blend the honey and cardamom with the yogurt. Set aside until ready to serve.

Slice your pomelo and grapefruit across the length of the fruit in quarters horizontally. Place on a baking sheet. Sprinkle each with about 1/2-1 teaspoon of sugar, depending on the size of the fruit.

Using a kitchen torch, slowly and evenly caramelize the sugar until it bubbles and browns. Let cool for just a minute or so. The juices of the fruit may keep your sugar from developing a hard shell. Not to worry – it’ll still taste delicious!

If you don’t have a kitchen torch: Preheat your oven on its broiler setting. Follow the above instructions, but instead broil until the sugar has caramelized, about two-four minutes depending on your oven. Watch them closely so they don’t burn! Small kitchen torches are a pretty inexpensive tool, and while I’m not generally a fan of single-use gadgets, this one has been great to have around.

Serve with the yogurt sauce on the side. Best served immediately.


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  • Heather @opgastronomia - February 14, 2012 - 1:17 pm

    Yum! I totally have one of those curved grapefruit knives. Love it when we’re eating grapfruit every morning with winter breakfast, but now I’m all for this “brulee” to break up routine.ReplyCancel

  • erin - February 14, 2012 - 2:29 pm

    Gorgeous color in these photos! I forget about grape fruit since I live in an area where citrus doesn’t come naturally. I may have to try and find one though- this looks delicious!ReplyCancel

  • Lynda - February 14, 2012 - 3:29 pm

    I love citrus, too. I was hoping for a picture of a buffalo.ReplyCancel

  • Annaliese - February 14, 2012 - 4:19 pm

    This looks amazing! I’ve been on a citrus kick ever since I made these a few weeks ago…

  • renee - February 14, 2012 - 6:10 pm

    I’ve been eating my weight in citrus too this winter – blood orange juice runs down my chin everyday. Love that you took a torch to them!ReplyCancel

  • leela - February 14, 2012 - 8:14 pm

    what a yummy, healthy way to shake winter blues and indulge. love this idea!ReplyCancel

  • Margarita - February 14, 2012 - 11:03 pm

    Yummm! A completely guiltless, delicious treat… Would trade this for heavy cream any time.ReplyCancel

  • Anna @ the shady pine - February 15, 2012 - 2:39 am

    How delicious…I find just looking at the colour cheers me up alone but this sounds so delicious!ReplyCancel

  • Katrina @ Warm Vanilla Sugar - February 15, 2012 - 4:20 am

    I love how easy this is! So yummy sounding.ReplyCancel

  • Cookie and Kate - February 15, 2012 - 7:52 am

    I have snatched up every interesting citrus variety I can find this winter, and a few need to be eaten pronto. Thanks for inspiring me with a new way to enjoy them!ReplyCancel

  • Elizabeth @ Saffron Lane - February 15, 2012 - 8:32 am

    Such a fun recipe! I really love the progression of the shots, too. They’re so bright, airy and welcoming and make me want to sit outside on a warm deck somewhere dangling my toes in the water. Thanks for the winter transport!ReplyCancel

  • la domestique - February 15, 2012 - 8:34 am

    Cardamom is quite possibly my favorite spice, and I can’t get enough of citrus right now. The winter blues just hit me this week, and there is nothing like a beautiful pomelo to cheer me up. Lovely post!ReplyCancel

  • NicoleD - February 15, 2012 - 10:23 am

    It’s true! Citrus helps improve any inclination towards winter blues. I love the pretty pomelo slices.ReplyCancel

  • Kasey - February 15, 2012 - 4:57 pm

    This sounds like the perfect breakfast, Kimberley. Gorg!ReplyCancel

  • I love lists, Friday! › shutterbean - February 17, 2012 - 12:02 am

    […] prettier than cut open citrus. […]ReplyCancel

  • Betül (Ballad of Seasons) - February 17, 2012 - 12:48 am

    omg I love your photography! never tried this, I’ll give it a go!ReplyCancel

  • […] ??????-????? ? ?????, ?????????? ? ???????? […]ReplyCancel

  • kat @ dot dot dash - February 19, 2012 - 2:15 pm

    I am with @kasey on this, gorgeous looking breakfast!ReplyCancel

  • kalamckala - February 20, 2012 - 11:35 pm

    The bruleed citrus reminds me of my Grandma’s broiled grape fruit in the mornings. She always could pick the most juicy and sweet grape fruit. By far my favorite part about winter. Ooooh honey cardamom yogurt. Why haven’t I thought of that? Sounds fancier than my honey and cinnamon yogurt…I’ll have to give that one a go! Man, now I’m craving a broiled grape fruit!ReplyCancel

  • amelia from z tasty life - February 21, 2012 - 6:08 am

    these have an old fashioned quality to them, but entirely timeless and deliciousReplyCancel

  • […] Citrus Brulee with Honey Cardamom Yogurt – The Year in […]ReplyCancel

  • Amrita - April 1, 2012 - 11:05 pm

    Ever since Yotam Ottolenghi roasted grapefruit halves for London, I’ve been a slavish fan of cooking them (as opposed to just eating them raw and quartered). And a brulee with grapefruits sounds more than gorgeous really! Fancy brunch quality.

    I’m sure you’ve heard this a thousand time before…but your photography is great!ReplyCancel

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