Using a sharp knife, cut off about one-fourth of each grapefruit from the stem end in an even slice. Working with one grapefruit at a time, hold the grapefruit over a bowl and, using a spoon, scrape out all the pulp, including the membrane, from each one, letting the pulp and membrane drop into the bowl.
Pour the contents of the bowl into a fine mesh sieve placed over another bowl and press on the pulp with the back of a large spoon, forcing out as much juice as possible. Measure out one cup juice; reserve the remainder for another use.
Place the grapefruit shells on a baking sheet.
Preheat oven to 375 degrees.
In a bowl, combine flour, granulated sugar, cream, milk and the one cup of grapefruit juice and stir until smooth. Add the egg yolks one at a time, beating after each addition, until fully incorporated. Add the kirsch and stir well.
In another bowl, using a whisk or electric mixer, beat the egg whites until stiff peaks form. Using a rubber spatula, stir about one-fourth of the egg whites into the yolk mixture to lighten it, then gently fold in the remaining whites until no white streaks remain; do not overmix.
Spoon the mixture into the grapefruit shells, filling to within 1/2 inch of the tops. Bake until the tops have risen and are lightly browned, about 20 minutes. Remove from the oven. Using a sifter or fine mesh sieve, sift confectioners' sugar over the tops, then serve immediately. Serves 6.
- Associated Press