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Answers: For example, I was thinking of doing a Pina Colada Brulee with a coconut cream custard and rum soaked pineapple at the bottom. Any other ideas?

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EGGNOG CREME BRULEE

2 1/2 c. whipping cream
3/4 c. sugar (5 1/4 oz.)
1/4 c. firmly packed light brown sugar (2 oz.)
1 1/4 tsp. freshly grated nutmeg
5 egg yolks
3 tbsp. brandy
1 tbsp. vanilla

Position rack in center of oven and preheated 300 degrees. Butter shallow 6 cup round baking dish. Set aside. Bring cream just to boil in heavy medium saucepan. Reduce heat; keep hot.

Steel knife: Blend 1/4 cup sugar, brown sugar and 1 teaspoon nutmeg 30 seconds. Transfer to airtight plastic bag and reserve. Combine remaining 1/2 cup sugar, yolks, brandy, vanilla and remaining 1/4 teaspoon nutmeg in work bowl and blend until fluffy, about 1 minute, stopping once to scrape down sides of work bowl. Pour 1 cup hot whipping cream through feed tube and mix 5 seconds.

Transfer mixture to medium bowl. Stir in remaining 1 1/2 cups hot cream. Pour into prepared baking dish. Set in shallow baking pan. Transfer to oven. Pour enough boiling water into baking pan to come halfway up sides of dish. Bake until custard is just set around edges, about 1 hour (custard will be soft in center). Remove dish from water bath. Cool to room temperature. Cover and refrigerate at least 6 hours.

Preheat broiler. Sprinkle reserved sugar mixture evenly over top of custard, pressing gently into place. Broil 8 inches from heat source until sugar melts and begins to caramelize 4 to 5 minutes, rotating dish as necessary and watching carefully to avoid burning. Cover and refrigerate at least 2 and up to 6 hours before serving.

FRUITED CREME BRULEE

1/2 pt. raspberries
1 c. milk (1/2 light cream or half and half)
1 tbsp. orange liqueur or orange juice
1 pkg. (4 serving size) French vanilla flavor instant pudding
2 tbsp. light brown sugar

Line four 6 ounce ovenproof dishes or custard cups with raspberries. Pour milk, cream and liqueur into bowl. Add pudding mix and beat with wire whisk until well blended, 1 to 2 minutes. Let stand 2 minutes. Pour over raspberries. Chill one hour. Sprinkle top of pudding with brown sugar. Place in preheated broiler until sugar melts and bubbles. Cool to room temperature or chill until ready to serve, remove from refrigerator 15 minutes before serving. Serves four.

COFFEE CREME BRULEE

1 tbsp. instant coffee
1 (3 1/2 oz.) pkg. instant vanilla pudding mix
1 3/4 c. milk
2 tbsp. brown sugar

Stir coffee crystals into milk until dissolved. Add pudding mix and prepare according to package directions. Pour mixture into 4 custard cups or oven proof dessert dishes. Refrigerate 15 minutes.

Preheat broiler. Place cups in 13 x 9 x 2 inch pan. Place ice cubes around them. Crumble the brown sugar over custard. Broil 3-4 inches from heat for 2-3 minutes or until a bubbly crust forms. Remove cups from pan and serve immediately.

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Try them.

However the original recipe is a hard act to follow but good luck....!!!

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I had a ginger and green tea brulee once- I think it's all about infusing the cream.

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