Recipe courtesy of Sandra Lee
Lemon Pudding Brulee with Blueberries
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- Level: Easy
- Total: 20 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 239
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 1 g
- Sugar
- 44 g
- Protein
- 6 g
- Cholesterol
- 12 mg
- Sodium
- 165 mg
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 239
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 1 g
- Sugar
- 44 g
- Protein
- 6 g
- Cholesterol
- 12 mg
- Sodium
- 165 mg
Ingredients
Directions
- 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.
