Baked Grapefruit Custard

Preheat the oven to 200°C (approximately 400°F).

Peel the grapefruit with a knife and remove the pith. Cut into segments and divide between 4 ramekins.

Mix a little cream into the cornstarch until smooth. Set aside. Meanwhile, bring the milk, cream, vanilla bean seeds and vanilla bean pod to a boil. Add the cornstarch slurry and cook until thickened. Whisk the egg and egg yolks with the sugar until creamy. Discard the vanilla bean pod. Gradually whisk the hot vanilla milk into the egg mixture then strain over the grapefruit segments in the ramekins. Place the ramekins in a roasting pan or baking dish and pour enough hot water to come 2/3 of the way up the sides of the ramekins. Bake for about 35 minutes. Let cool then refrigerate.