Florida Grapefruit Crème Brulee

1. Slice 1/4 inch rounds from the tops off each of the Florida Grapefruit leaving 2/3 of the body whole; reserve the slices and set aside. Over a medium size bowl remove the pulp and juice from each Florida Grapefruit. Transfer pulp and juice to a small saucepan. Stir in 1/2-cup of sugar, 1 tsp. cornstarch, vanilla extract, and cardamom. Over medium high heat, continuously whisk until sugar is dissolved and sauce has thickened, 8-10 minutes. Set compote aside and allow to fully cool.
2. In a medium bowl, whisk together egg yolk, 1 tbsp. cornstarch and 1/3-cup of sugar. In a medium sauce pan over medium high heat bring to cream to a simmer. Slice vanilla bean lengthwise and scrape seeds out; add pod and seeds to cream, bring to a gentle boil. Remove cream from heat and gradually whisk into egg mixture until sugar is fully dissolved. Discard vanilla pod and return mixture to pan. Whisking continuously cook cream over medium high heat until thickened, 8-10 minutes. Strain into a medium size bowl.
3. Distribute Florida Grapefruit compote amongst hollowed Florida Grapefruits and spoon warm vanilla custard over top. Refrigerate for 2 hours or overnight to set. Sprinkle each custard top with 1 tbsp. sugar; using a kitchen torch or set your oven to broil, melt sugar until golden and caramelized. Slice reserved Florida Grapefruit slices in half and remove skin. Place Florida Grapefruit slice on top of hardened sugar and sprinkle slice with 1 tsp. of sugar; torch or broil until golden.

Helpful Tip: To help the grapefruits sit more securely, trim a small amount of the rind from the base.