Flan with Pink Grapefruit and Mint Syrup - pink grapefruit

Method

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