INGREDIENTS

INSTRUCTIONS

ROASTED GARLIC CREME BRULEE Cut off the flat end of 2 or 3 cloves of garlic
and separate the whole cloves, leaving the "skin" intact. Trim so head will
sit flat. Place the garlic heads, cut side down, on a cookie sheet lined
with foil. Drizzle lightly with 2 teaspoons olive oil. Fold the foil into a
packet and bake at 350 for 1 hour and then allow to cool. When garlic is
cool enough to handle, gently squeeze the pulp from each clove. Reduce the
sugar to 1 tablespoon, omit the vanilla , add 1 teaspoon salt and the
garlic pulp to the custard mixture. Place custard mixture in the blender
and process until smooth. Continue as directed in the basic recipe, baking
40    minutes.
ONION CREME BRULEE Melt 2 tablespoons butter in a skillet over low heat and
add 1 cup coarsely chopped onion and cook, stirring occasionally , 45
minutes or until completely caramelized. Reduce sugar to 1 tablespoon, omit
the vanilla and add 1 scant teaspoon salt and then the onions to the
custard mixture. Process in an electric blender until smooth. Proceed with
the basic recipe, baking for 50 minutes.
ROQUEFORT-and-BLACK PEPPER CREME BRULEE Reduce sugar to 1 tablespoon, omit
the vanilla and add 1/4 cup Roquefort cheese and 1 teaspoon freshly ground
black pepper to the custard mixture. Blend in an electric blender until
smooth. Proceed with the basic recipe, baking for 45 minutes.
Recipe By     : Southern Living  (12-95)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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