Leche Flan with Grapefruit
For the clearest caramel and the most refined custard, the tools used must be ceramic or glass pan in order to get maximum results and to cook this Filipino-American style dessert. INGREDIENT 1 small grapefruit 1 2/3 cup of sugar, divided 4 large eggs 5 large egg yolks 1 1/3 cup thick cream 1 1/3 cup of whole milk 1/4 teaspoon of halal salt PREPARATION Grate the skin gently from grapefruit, and put it aside. Cut the skin and take the white skin from the flesh, and throw it away. Place it on a bowl, cut the membrane lengthwise to release the segment into the bowl; Discard the membrane. Set aside segments. Cook 1 glass of sugar in a small saucepan over medium heat until it starts to melt and turn brown on the edges. Using a heat-resistant rubber spatula, pull the melted sugar at the edges toward the center of the sugar that isn't melted. Continue cooking, withdrawing the melted sugar, until all the sugar has melted and the uniform dark brown caramel is cooking for 1
