When you are ready for other flavors, check out these variations from Emilea's repertoire:
CHOCOLATE Crème Brûlée: Grate or break up a 4 oz. Ghirardelli premium milk chocolate baking bar (or 4 oz. of "good" milk chocolate chips) and use only 6 egg yolks. All other ingredients & directions stay the same. Add the chocolate to the cream mixture as it starts to boil, but before tempering.
PEANUT BUTTER Crème Brûlée: Use only 6 egg yolks, then stir in 1/4 cup of smooth peanut butter to the tempered mixture. Crumbled Oreos in the bottom of the ramekins before adding the custard would make this treat super yummy.
FRUIT Crème Brûlée: Make custard according to recipe, but add fruit to the bottom of the ramekins before adding the custard for baking. Cherries and different berries are especially delicious.
BLACK FOREST Crème Brûlée: Make Chocolate Crème Brûlée, as noted above. Spoon cherries or cherry pie filling into the bottom of the ramekins before adding the chocolate custard and baking.
**Some people might prefer these variations of Crème Brûlée without the burnt sugar topping, but it's your call. =^..^=