Lemon Pudding Brulee with Blueberries (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
1 (3.4-ounce) box instant lemon pudding (recommended: jell-o) |
2 cups cold milk |
1/2 pint (about 6-ounces) fresh blueberries |
4 tablespoons sugar |
Directions:
1. In a medium mixing bowl, whisk together the pudding mix and cold milk for 2 minutes. Place in refrigerator for 5 minutes. Count out 12 blueberries and set aside for garnish. Fold remaining berries into the pudding.
2. Divide pudding into 4 (8-ounce) heat-proof ramekins. Refrigerate until ready to serve.
3. To serve, sprinkle each ramekin of pudding with 1 tablespoon of sugar. Place puddings on sheet pan and put under broiler for 2 to 3 minutes or until sugar has caramelized. (Note: rotate sheet pan under broiler so that sugar caramelizes evenly).
4. Garnish each pudding with 3 of the reserved berries.
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