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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