Three ingredients! Really simple and really delicious. Most important thing to remember is to loosen the grapefruit sections inside the rind before adding the brown sugar or cooking. It’s way easier and neater than trying to do it afterwards. You don’t have to “crust” the brown sugar with a torch at the end. It’s still delicious, but it’s not really a brûlée then. Warming the grapefruit brings out so much delicious juice.