Crème Brûlée - 50 Variations

Here’s the list of the 50 variations!

Recipes on SlimmerKitchen.com

Classic Crème Brûlée
Classic Crème Brûlée (with half the egg yolks)
Classic Crème Brûlée – Lightened-Up with Greek Yogurt
No-Cook Greek Yogurt Crème Brûlée (middle of the page)
No-Cook Greek Yogurt Crème Brûlée – Super Simple (bottom of the page)

Variations - Use these with the Classic Crème Brûlée recipe or the Classic Crème Brûlée – Lightened-Up with Greek Yogurt recipe as indicated
S’mores Crème Brûlée – Add crushed graham crackers,mini-chocolate chips and mini-marshmallows to the top of the crème brûlée custard, heat with a kitchen torch to melt chips and marshmallows.
Strawberry Crème Brûlée – Place fresh, sliced strawberries on the bottom of each ramekin before adding the custard.
Raspberry Crème Brûlée – Place fresh raspberries on the bottom of each ramekin before adding the custard.
Crème Brûlée with Raspberry Sauce – Use either Classic Crème Brûlée or Raspberry Crème Brûlée. Make a sauce by heating 1 cup Raspberries with 2 Tablespoons granulated sugar in a small saucepan. Heat for 10 minutes or so, stirring often, until reduced somewhat. Remove from heat and add Crème de Cassis Liqueur. Add sauce to top of Crème Brûlée prior to serving, garnish with sprig of mint and a fresh raspberry or two.
Espresso Crème Brûlée – Crush 2 Tablespoons espresso or coffee beans with a rolling pin or pulse in a food processor. Add with the sugar when you are dissolving the sugar in the cream. The beans will strain out in a later step. If you are making this with the Greek yogurt version, use 1 1/2 teaspoons instant coffee and make sure it is dissolved prior to removing from the heat (because the Greek yogurt is too thick to strain). For both variations, reduce vanilla by 1 tsp.
Cinnamon Crème Brûlée – Add 1/2 tsp cinnamon to the sugar when you are dissolving the sugar in the cream (or yogurt).
Cinnamon Orange Crème Brûlée - Add 1 cinnamon stick (or 1/2 tsp cinnamon) and the zest from one orange (about 1 teaspoon) when heating the cream. This must be strained out, so you can’t use this with the Greek yogurt version.
Egg Nog Crème Brûlée – Swap out 1 cup of heavy cream (or Greek yogurt) for 1 cup of eggnog. If you REALLY like eggnog you can swap out 2 cups of heavy cream for 2 cups of eggnog.
Saucy Egg Nog Crème Brûlée – Using the Classic recipe, add 1 (or 2) Tablespoon(s) rum, 1 Tablespoon brandy and a pinch of nutmeg.
Chocolate Crème Brûlée – Melt 4 ounces semisweet chocolate (chips, chunks, blocks, whatever!) in a saucepan, then add the 1 cup cream. Reduce sugar to 1/3 cup. Make sure it is well blended before removing from heat. Make sure it is cool when you add to egg, as the mixture may be too thick to strain. Reduce vanilla to 1 teaspoon.
Chocolate Liqueur Crème Brûlée – When heating the cream, add 1 Tablespoon Chocolate Liqueur (brands include Godiva, Sabra, Vermeer Dutch), 1/4 cup cocoa powder and 1 ounce semisweet chocolate in any form. Cool slightly, but if you cool too much it will get too firm. Add to eggs SLOWLY, with a whisk, so you don’t cook the eggs.
Chocolate Hazelnut Crème Brûlée – Melt 4 ounces semisweet chocolate (chips, chunks, blocks) in a saucepan, then add the 1 cup cream. Reduce sugar to 1/3 cup. Make sure it is well blended before removing from heat. Make sure it is cool when you add to egg, as the mixture may be too thick to strain. Reduce vanilla to 1 teaspoon. Chop and toast 1 Tablespoon hazelnuts for each ramekin and add to top of custard prior to caramelizing.
Ginger and Vanilla Crème Brûlée – Add 2 Tablespoons fresh grated ginger when heating the cream. This must be strained out, so you can’t use this with the Greek yogurt version.
Orange Crème Brûlée – Add the zest from one orange (about 1 teaspoon) when heating the cream. This must be strained out, so you can’t use this with the Greek yogurt version.
Crème Brûlée a L’Orange - Add about 1 Tablespoon orange zest when heating the cream, and 1 Tablespoon orange liqueur (such as Grand Marnier). The orange zest must be strained out, so you can’t use this with the Greek yogurt version.
Chocolate-Orange Crème Brûlée - Melt 4 ounces semisweet chocolate (chips, chunks, blocks) in a saucepan, then add the 1 cup cream. Reduce sugar to 1/3 cup. Add about 1 Tablespoon orange zest when heating the cream, as well as 1 Tablespoon orange liqueur (such as Grand Marnier). Make sure it is well blended before removing from heat. And make sure it is cool when you add to egg, as the mixture may be too thick to strain. Reduce vanilla extract to 1 teaspoon. The orange zest must be strained out, so you can’t use this with the Greek yogurt version.
White Chocolate Crème Brûlée – Melt 4 ounces white chocolate (chips, chunks, blocks, whatever!) in a saucepan, then add the 1 cup cream. Reduce sugar to 1/3 cup. Make sure it is well blended before removing from heat. Make sure it is cool when you add to egg, as the mixture may be too thick to strain. Reduce vanilla to 1 teaspoon.
White Chocolate Macademia Nut Crème Brûlée – Follow the recipe variation above for White Chocolate Crème Brûlée. Add 1 teaspoon chopped macademia nuts to the top of each ramekin, along with the sugar, prior to caramelizing the sugar.
Maple Crème Brûlée – Use 1/2 cup maple syrup instead of the 1/2 cup sugar.
Lemon Crème Brûlée - Add about 1 Tablespoon lemon zest when heating the cream. This must be strained out, so you can’t use this with the Greek yogurt version.
Lime Crème Brûlée - Add about 1 Tablespoon lime zest when heating the cream. This must be strained out, so you can’t use this with the Greek yogurt version.
Grapefruit Crème Brûlée – Add about 1 Tablespoon grapefruit zest when heating the cream. This must be strained out, so you can’t use this with the Greek yogurt version. Then, create 4 thin slices of grapefruit (so you see all sections of the fruit). The slices should be as thin as possible. Slice around edges to remove peel and such that the slice fits on top of the ramekin. Make recipe as indicated and prior to caramelizing the top, put one slice on each ramekin. Add sugar on top of grapefruit slice, then caramelize. Yum!
Ginger Lime Crème Brûlée – Add 2 Tablespoons fresh grated ginger and 1 Tablespoon Lime zest when heating the cream. This must be strained out, so you can’t use this with the Greek yogurt version. Garnish with a very thin slice of lime.
Blueberry Crème Brûlée – Place fresh blueberries on the bottom of each ramekin before adding the custard.
Blackberry Crème Brûlée – Place fresh blackberries on the bottom of each ramekin before adding the custard.
Mango Crème Brûlée – Place fresh diced mangoes on the bottom of each ramekin before adding the custard.
Coconut Crème Brûlée – Add 1/2 cup unsweetened (!) coconut milk (available in the ethnic section of your supermarket) and 1/4 cup sweetened coconut flakes when heating the cream. Note that you’ll strain out the coconut flakes. You can make this with the Greek yogurt version, just remember it will change the consistency somewhat as the coconut flakes will remain in the custard (fine with me – I love coconut!). If you’d like more coconut flavor, you can also add 1 Tablespoon of coconut liqueur to the heated cream, and/or add toasted coconut flakes to the top (after caramelizing).
Pina Colada Crème Brûlée – Use the Coconut Crème Brûlée, above. Prior to caramelizing, place several very thin slices of fresh pineapple to the top of the custard. Then add the sugar and caramelize.
Almond Crème Brûlée – Add 1 Tablespoon Almond Liqueur when heating the cream. If using vanilla extract, reduce by 1 teaspoon. Additionally, toast 4 Tablespoons of Almonds and sprinkle atop the crème brûlées once you’ve added the caramelized crust.
Nutella Crème Brûlée – Add 2 Tablespoons Nutella when heating the cream.
Peppermint Crème Brûlée - Add 1 Tablespoon Peppermint Schnapps when heating the cream. If using vanilla extract, reduce by 1 teaspoon. For garnish, add crushed peppermint candies to the top either before or after caramelizing (note that the peppermint candies will melt if you caramelize them but they’ll be yummy that way).
Green Tea Crème Brûlée – Add 2 Tablespoons green tea leaves when heating the cream. You can use the leaves from 1 or 2 teabags, depending on their size. Alternatively, you can use 1 to 2 Tablespoons matcha green tea powder, depending on how strong you want your tea flavor. The leaves must be strained out, so if you are using the Greek yogurt version then use the green tea powder OR keep the tea in the tea bags, just press them to remove all the liquid when you remove them.
Cardamom Crème Brûlée – Add 1 teaspoon ground cardamom when heating the cream. If you are using a cardamom pod then add to the heating cream and remove when straining. Omit vanilla bean/vanilla extract.
Vanilla Cardamom Crème Brûlée – Add 1 teaspoon ground cardamom when heating the cream. If you are using a cardamom pod then add to the heating cream and remove when straining.
Crème Brûlée Tart – Put your crème brûlée (any version) in a tart. Make your own or use a pre-made tart shell. Forego the water bath! Watch closely to see when it is done, it will vary by oven, but should be about 35 minutes. When caramelizing the top, cover the tart edges with aluminum foil so they don’t burn.

Interesting Variations from Other Sites - I have not tried these variations but they all look interesting. Regardless of the recipe, however, the same instructions in the tutorials apply! Strain if possible, don’t add hot cream to eggs, use a water bath, use a kitchen torch not broiler, and use white sugar to caramelize.
Pistachio Crème Brûlée with Sour Cherry Sauce from Epicurious – Click here for recipe.
Lavender Crème Brûlée from Sunset Magazine (now on MyRecipes.com) - Click here for recipe.
Cinammon-Honey Crème Brûlée from MarthaStewart.com – Click here for recipe.
Hot Banana Crème Brûlée from Epicurious.com - Click here for recipe.
White Pepper Crème Brûlée with Fig and Prune Compote from Epicurious.com – Click here for recipe.
Roasted Garlic Crème Brûlée from Southern Living (now on MyRecipes.com) – Click here for recipe.
Onion Crème Brûlée from Southern Living (now on MyRecipes.com) - Click here for recipe.
Gorgonzola and Leek Crème Brûlée from Epicurious.com - Click here for recipe.
Pumpkin Crème Brûlée from Epicurious.com - Click here for recipe.
Pumpkin and Brown Sugar Crème Brûlée from Epicurious.com - Click here for recipe.