Ingredients for Lemon Pudding Brulee With Blueberries
- Instant Lemon Pudding
- 2 cups cold milk
- 1 1/2 cups fresh blueberries
- 4 tablespoons granulated sugar
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How to Make Lemon Pudding Brulee With Blueberries
- In a medium mixing bowl, whisk together 2 cups cold milk and 1 (3.4 ounce) package instant lemon pudding mix for 2 minutes until smooth.
- Refrigerate for 5 minutes to allow the pudding to thicken slightly.
- Set aside 12 blueberries for garnish.
- Gently fold the remaining 1 cup blueberries into the pudding.
- Divide the pudding evenly among 4 ramekins or oven-safe dessert dishes.
- Refrigerate the desserts for at least 2 hours, or preferably overnight, until chilled and set.
- Before serving, sprinkle 1 tablespoon of granulated sugar evenly over the top of each dessert.
- Place ramekins on a baking sheet. Broil for 2-3 minutes, or until the sugar is caramelized and golden brown. Alternatively, use a kitchen torch to caramelize the sugar.
- Garnish each brûlée with the reserved 12 blueberries.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
65g
Fat
14g
Carbs
15g