The many flavors of creme brulee (savory)

1. Roasted garlic creme brulee cut off the flat end of 2 or 3 cloves of garlic and separate the whole cloves, leaving the "skin" intact.
2. Trim so head will sit flat.
3. Place the garlic heads, cut side down, on a cookie sheet lined with foil.
4. Drizzle lightly with 2 teaspoons olive oil. Foldi the foil into a packet and bake at 350°F for 1 hour and then allow to cool.
5. When garlic is cool enough to handle, gently squeeze the pulp from each clove.
6. Reducei the sugar to 1 tablespoon, omit the vanilla , add 1 teaspoon salt and the garlic pulp to the custard mixture.
7. Place custard mixture in the blender and process until smooth.
8. Continue as directed in the basic recipe, baking 40 minutes.
9. Onioni creme brulee melt 2 tablespoons butter in a skillet over low heat and add 1 cup coarsely chopped onion and cook, stirring occasionally , 45 minutes or until completely caramelized.
10. Reduce sugar to 1 tablespoon, omit the vanilla and add 1 scant teaspoon salt and then the onions to the custard mixture.
11. Process in an electric blender until smooth.
12. Proceed with the basic recipe, baking for 50 minutes.
13. Roquefort-and-black pepper creme brulee reduce sugar to 1 tablespoon, omit the vanilla and add ¼ cup roquefort cheese and 1 teaspoon freshly ground black pepper to the custard mixture.
14. Blend in an electric blender until smooth.
15. Proceed with the basic recipe, baking for 45 minutes.