INGREDIENTS

INSTRUCTIONS

CHOCOLATE CREME BRULEE Combine 4 (1 oz.) squares of semisweet
chocolate and 1/2 cup whipping cream from basic recipe in a small
heavy saucepan and cook over low heat. Stir constantly until the
chocolate melts. Add the remaining 1 1/2 cups whipping cream and
reduce the vanilla to 1 teaspoon. Proceed with instructions for the
basic recipe, baking for 55 minutes. 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.  BERRY CREME
BRULEE Place 8 to 10 fresh blackberries or raspberries in  each baking
dish and pour custard mixture in to cover. Proceed as  directed in
basic recipe, baking for 45 minutes.  COFFEE CREME BRULEE Combine 1 1/2
teaspoons instant coffee granules  and 1/4 cup whipping cream from the
basic recipe. Cook over medium  heat, stirring constantly, about 2
minutes or until coffee dissolves.  Add remaining 1 3/4 cups whipping
cream and reduce the vanilla to 1  teaspoon. Proceed with basic recipe,
baking 55 minutes.  DOUBLE RASPBERRY CREME BRULEE Reduce vanilla to 1
teaspoon; add 1  additional egg yolk and 1 1/2 tablespoons raspberry
liqueur to custard  mixture. Place 8 to 10 fresh raspberries in each
baking dish; pour  custard mixture over berries. Proceed with basic
recipe, baking 55  minutes.  ALMOND CREME BRULEE Reduce vanilla to 1
teaspoon; add 1 additional egg  yolk, 2 tablespoons almond liqueur and
1/4 cup chopped toasted  almonds to custard mixture. Proceed with basic
recipe, baking 1 hour.  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. Proceed with
basic recipe, baking 1 hour.  PEPPERMINT CREME BRULEE Reduce vanilla to
1 tesapoon, add 1  additional egg yolk and 3 tablespoons peppermint
schnapps. Proceed as  directed in basic recipe, baking 50 minutes.
Substitute 5 hard  peppermint candies, crushed, for brown sugar and
broil as directed.  WHITE CHOCOLATE-MACADAMIA NUT CREME BRULEE Combine
4 ounces white  chocolate and 1/2 cup whipping cream from the basic
recipe in a small  heavy saucepan; cook over low heat, stirring
constantly until  chocolate melts. Add remaining 1 1/2 cups whipping
cream; reduce  vanilla to 1 teaspoon. Proceed with basic recipe. Place
1 tablespoon  toasted, chopped macadamia nuts in each dish and pour in
custard to  cover. Bake as directed for 1 hour and 10 minutes.  GINGER
CREME BRULEE Reduce vanilla to 1 teaspoon and add 2 tablespoons  grated
fresh ginger to custard mixture. Proceed as directed in the  basic
recipe, baking for 1 hour and five minutes.  Recipe By     : Southern
Living  (12-95)  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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