I taught another tea and scones class recently. The simple scones were excellent, as was the Simple Clotted Cream, and the Easy Lemon Curd. In fact, my guests were literally licking their plates and scooping up any and every last dollop of cream and curd.
One woman asked me, “Do you think we could make curd out of pomegranates next time?”
That got me thinking…of course we can! We can do anything.
And this time, we are making “curd” from the fresh citrus juice and rind of grapefruit, of course, accompanied by the fragrance of sage and the sweetness of vanilla. The curd, thus, becomes more of a custard treat. A really, really delicious custard treat – not to eaten by the dollop-full, but more like the spoonful: Grapefruit Sage Vanilla Custard.

And, if you’re adventurous, you can even create your own gluten-free Grapefruit Sage Vanilla Custard Cream Pie…just ask me how – I’ll tell you! (OR, you can get creative and be inspired by the Vanilla Grapefruit Sage Cake with Pistachio Chantilly recipe from a few weeks ago).

Grapefruit Sage Vanilla Custard 

1 cup white sugar
juice and zest of 1 large grapefruit
8 Tbs. butter, melted
3 large eggs
1/2 tsp. vanilla extract
2 Tbs. fresh sage, minced

Whisk together all ingredients, except the sage and vanilla, in a small saucepan over low heat. Continue whisking for 15 to 20 minutes, until thick and the mixture can coat the back of a spoon. Stir in the the vanilla and sage and remove from heat.
Allow to cool and thicken before serving.

Again, feel free to dress the inside of a sage scented pie crust with the custard, and top with Pistachio Chantilly.

It’s marvelous!