| 1 | Chocolate creme brulee combine 4 (1 oz). |
| 2 | Squares of semisweet chocolate and ?cup whipping cream from basic recipe in a small heavy saucepan and cook over low heat. |
| 3 | Stir constantly until the chocolate melts. |
| 4 | Add the remaining 1 ?cups whipping cream and reduce the vanilla to 1 teaspoon. |
| 5 | Proceed with instructions for the basic recipe, baking for 55 minutes. |
| 6 | To make a chocolate-raspberry version, place 8 to 10 fresh raspberries in each baking dish, add the custard and increase baking time to 1 hour and 5 minutes. |
| 7 | Berry creme brulee place 8 to 10 fresh blackberries or raspberries in each baking dish and pour custard mixture in to cover. |
| 8 | Proceed as directed in basic recipe, baking for 45 minutes. |
| 9 | Coffee creme brulee combine 1 ?teaspoons instant coffee granules and ?cup whipping cream from the basic recipe. |
| 10 | Cook over medium heat, stirring constantly, about 2 minutes or until coffee dissolves. |
| 11 | Add remaining 1 ?cups whipping cream and reduce the vanilla to 1 teaspoon. |
| 12 | Proceed with basic recipe, baking 55 minutes. |
| 13 | Double raspberry creme brulee reduce vanilla to 1 teaspoon; add 1 additional egg yolk and 1 ?tablespoons raspberry liqueur to custard mixture. |
| 14 | Place 8 to 10 fresh raspberries in each baking dish; pour custard mixture over berries. |
| 15 | Proceed with basic recipe, baking 55 minutes. |
| 16 | Almond creme brulee reduce vanilla to 1 teaspoon; add 1 additional egg yolk, 2 tablespoons almond liqueur and ?cup chopped toasted almonds to custard mixture. |
| 17 | Proceed with basic recipe, baking 1 hour. |
| 18 | Orange creme brulee reduce vanilla to 1 teaspoon and add 1 additional egg yolk, 2 tablespoons grated orange rind and 2 tablespoons orange liqueur to custard mixture. |
| 19 | Proceed with basic recipe, baking 1 hour. |
| 20 | Peppermint creme brulee reduce vanilla to 1 tesapoon, add 1 additional egg yolk and 3 tablespoons peppermint schnapps. |
| 21 | Proceed as directed in basic recipe, baking 50 minutes. |
| 22 | Substitute 5 hard peppermint candies, crushed, for brown sugar and broil as directed. |
| 23 | White chocolate-macadamia nut creme brulee combine 4 ounces white chocolate and ?cup whipping cream from the basic recipe in a small heavy saucepan; cook over low heat, stirring constantly until chocolate melts. |
| 24 | Add remaining 1 ?cups whipping cream; reduce vanilla to 1 teaspoon. |
| 25 | Proceed with basic recipe. |
| 26 | Place 1 tablespoon toasted, chopped macadamia nuts in each dish and pour in custard to cover. |
| 27 | Bake as directed for 1 hour and 10 minutes. |
| 28 | Ginger creme brulee reduce vanilla to 1 teaspoon and add 2 tablespoons grated fresh ginger to custard mixture. |
| 29 | Proceed as directed in the basic recipe, baking for 1 hour and five minutes |
