Variation: Bake all of the custard in one large container. When ready to serve, place fruit in the bottom of each ramekin, cover with custard, top with sugar and caramelize.Fruit Variation: Place fresh raspberries in each custard cup before pouring in custard. Then place under broiler.Vegetable Variation (Sweet Corn Creme Brulee): Add thawed frozen white corn, half-and-half, Jack cheese, sugar, salt, pepper and butter. Makes a great lunch with a tossed salad.