Lemon Pudding Brulee with Blueberries
- 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
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.
Divide pudding into 4 (8-ounce) heat-proof ramekins. Refrigerate until ready to serve.
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).
Garnish each pudding with 3 of the reserved berries.
Recipe courtesy of Sandra Lee