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1
Cut peel and white pith from grapefruit.
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2
Working over bowl to catch juices, cut between membranes to release segments.
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3
Squeeze membranes to extract juice.
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4
Place segments in medium bowl.
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5
Transfer 1/2 cup grapefruit juice to heavy small saucepan.
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6
Reserve remaining juice.
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7
Add 1 cup sugar to juice in saucepan.
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8
Gently simmer until syrup thickens, stirring until sugar dissolves, about 5 minutes.
-
9
Remove from heat.
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10
Stir in mint leaves.
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11
Cover and let steep 10 minutes.
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12
Strain syrup into bowl.
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13
(Grapefruit segments, juice and syrup can be made 1 day ahead.
-
14
Chill separately.)
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15
Preheat oven to 325F.
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16
Combine 1/2 cup sugar and 2 tablespoons water in heavy small saucepan.
-
17
Stir over medium heat until sugar dissolves.
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18
Increase heat and boil without stirring until deep amber, occasionally brushing down sides of pan with wet brush and swirling pan, about 8 minutes.
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19
Immediately divide caramel between six 3/4-cup custard cups.
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20
Transfer cups to 13x9x2-inch metal baking pan.
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21
Whisk 1/2 cup grapefruit juice, 1/2 cup sugar, milk, half and half, eggs, vanilla, and salt in large bowl until sugar dissolves.
-
22
Divide mixture among prepared cups.
-
23
Pour enough hot water into pan to come halfway up sides of cups.
-
24
Bake flans until just set, about 45 minutes.
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25
Cool flans in pan 1 hour.
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26
Remove from water.
-
27
Cover and chill at least 4 hours and up to 1 day.
-
28
Pour mint syrup over grapefruit segments.
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29
Using small sharp knife, cut around flans to loosen.
-
30
Invert 1 flan onto each of 6 plates.
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31
Spoon grapefruit segments and syrup over flans; serve.
