1 Preheat the oven to 180°(th 6)
2 Cut your grapefruits in half lengthwise, to obtain 6 half shells.
3 With the help of a large spoon hollow out the grapefruits without piercing them
4 Press the juice and set aside.
5 Cut your ladyfinger biscuits into large squares add the grand marnier and ¼ of the grapefruit juice and set aside.
6 In a bowl mix your eggs, cream, sugar and another 1/4 of the grapefruit juice.
7 Then in a baking dish place your grapefruit halves fill them with ladyfinger biscuits then complete with the mixture that you just prepared.
8 Fill the dish halfway with water so that your grapefruits cook in a water bath in the oven for 35 minutes.
9 After 25 minutes of cooking, start your caramel.
In a saucepan put your sugar cubes and the rest of the grapefruit juice (the remaining half) then cook until caramel (brown coloration), as soon as it is ready put the bottom of the saucepan in cold water to stop the cooking.
10 Remove your grapefruits from the oven place them on bowls and pour your caramel over them.
This mixture of custard and diplomat, pretty in presentation is eaten warm or cold, a pure delight!
Pour the warm caramel over the dessert straight from the oven, not cooled. If it hardens first, you'll struggle to drizzle it. Serve warm or cold the next day, once the cream has set and the ladyfingers stay tender. The grapefruit juice is key: it cuts through the caramel's sweetness.
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