Crazy simple, really.
Simmer 1 quart of heavy cream plus flavoring (in this case 1 tablespoon vanilla) to just boiling. Turn off and let rest.
In the meantime, whisk 6 egg yolks and 1/2 cup of sugar (I used brown)
Slowly add cream to egg and sugar mixture, stirring all the while.
Divide among ramekins, or in my case a whole bunch of coffee cups set in a water bath that goes half way up the side.
Bake at 325 for an hour
The fun part is after it has waited a bit, place a teaspoon of granulated sugar (or more if you like crackling through a lollipop), and torch it so the sugar melts.
I have had earl grey, ginger, orange, and a variety of other creme brulees. I am sure it’s just a matter of introducing the flavor into the cream. I am going to see about adding cardamom and ginger to the cream and freshly ground cardamom to the granulated sugar – just for Erin Milano…oh and lactade for the both of us. (The hell with lactose intolerance).