Preheat the oven to 300°F (150°C).
Using a knife, cut the vanilla bean pod in half and scrape out the seeds into a medium-size pot. If your using vanilla extract instead then add it to the pot.
Pour in the heavy cream and grapefruit juice and stir.
Cook on medium heat stirring occasionally just under the boiling point, the cream will slightly steam and you’ll notice small bubbles at the surface.
Remove the cream mixture from the stove and allow it to cool for about 5 minutes, then pass it through a strainer.
Add the egg yolks and sugar into a bowl and whisk until the mixture turn pale yellow, about 2 minutes.
Pour the cream mixture in a steady stream slowly into the egg mixture mixing using a whisk until well combined.
Fill each of the ramekins almost to the top, just under the rim.
Add the filled ramekins into a deep pan, then fill the baking pan with hot water until it reaches half of the ramekins. hot water into a deep baking pan
Place the creme brulee in the oven and cook for about 45 minutes. When ready you will notice the custard has set but is still jiggly in the center.
Remove from the oven and allow to cool at room temperature for 60 minutes. Cover the top of the ramekins with plastic and refrigerate for at least 4 hours or overnight.
To serve the grapefruit creme brulee, sprinkle 1 teaspoon of turbinado sugar onto the top. If you want the sugar to melt and crisp then broil in the oven for about 45-60 seconds, then allow the sugar to set and crystalize.
Serve and Enjoy!!