Grapefruit Blossom Pot de Crème Recipe

Spring is right around the corner, bringing with it the fragrant blossoms of citrus trees. This easy yet elegant recipe utilizes the blossoms from your grapefruit tree to infuse this delicate French dessert custard with the flavors of spring.


  • 1/2 c. grapefruit blossom petals
  • 2 c. heavy cream
  • 3 Tbsp sugar
  • 4 large egg yolks
  • 1/3 c. freshly squeezed white grapefruit juice


  1. Add the cream and blossom petals to a sauce pan. Stir to combine.
  2. Cook over medium heat, stirring occasionally, until it just reaches a simmer.
  3. Remove from heat and let mixture cool to room temperature.
  4. Make sure the petals are immersed in the cream before covering and refrigerate for at least 8 hours or overnight.
  5. Strain the mixture through a fine mesh sieve to remove petals. Measure out 1 ½ cups. (You’ll likely have some left over that you won’t use.)
  6. Whisk the egg yolks and sugar together in a saucepan, then add the strained cream and grapefruit juice.
  7. Cook over medium heat, stirring constantly, until the mixture just comes to a slight simmer and starts to thicken. Do not boil.
  8. Pour the mixture into small individual glasses or cups.  This should make roughly 4 servings.
  9. Refrigerate overnight or until fully chilled.
  10. Garnish with a grapefruit blossom if desired and serve!