According to "Creme Brulee" book by Randolf W. Mann, there are two basic ways to make creme brulee.
In the first, the cream is blended with the other ingredients and then baked in gentle heat until set. Baking the custard produces a firm texture.
The second method involves cooking and stirring the cream on the stove, and is used when infusing flavors, or when you plan to serve your creation in an edible bowl or shell. This stove top method produces a custard with a creamy texture.
In both methods, the custard should be chilled for at least two hours, then topped with sugar and quickly caramelized.
White Chocolate Creme Brulee
Coffee Brandy Creme Brulee
Coconut Creme Brulee
Eggnog Creme Brulee
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