| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Inactive: | 5 min |
| Cook: | 5 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
Very tasy and easy! looks Great too! thank you Sandra
This is not a creme brulee. It is very chemical tasting. In fact, it is awful. Making a real one only takes a few minutes and is worth the time.
I just didn’t care for this. I’ve tried other of Lee’s recipes and loved them. But this one just didn’t work out for us. The lemon ended up not being “lemon enough.” Once it got under the broiler it lost a lot of the lemonny flavor and ended up just tasting like vanilla. And the carmelized sugar didn’t make a “crackable” crust, rather it converged in the center and made it harder to cut in bite-size pieces.
If I was not into short cut cooking I would stay away from Sandra Lees recipes but since I am way into them I cook/bake with them every night. The comments like you should make the creme brulee the way it was intended to be just seems silly since that is what this fabulous show is all about shortcuts!!! I love Sandra Lee and would not go on Emerils recipes and say “that was too hard or it took a long time….duh!!!” I am sort of tired of all the whiners on this site but oh well we all no that person that tries to ruin all the fun!!!
But if you’re going to go to all the trouble of bruleeing something, please don’t use pudding mix.
Just bear in mind that it is a “pudding” brule as opposed to creme brule, it wasn’t bad, it just wasn’t at all what i expected. It had a very thick, sticky texture and the lemon just left something to be desired. This might be a great recipe with a consistency adjustment and maybe some different flavors.
I’ve served this a couple of times when entertaining and it has been a great success. I use a kitchen torch to caramelize the sugar and then put them in the freezer for just a few minutes to chill them back down.
On another note, I must say the negative comments in general on this site are simply not justified, I wonder if this is just a sport for people who are JEALOUS of a nice and attractive person. Get a life people! I’ve had 100% success with Sandra’s recipes, can’t say the same for Rachel, Ina or Paula. Each of the recipes I’ve tried from this show have come out perfect, I love to entertain and I really appreciate the short cuts!
On another note, I must say the negative comments in general on this site are simply not justified, I wonder if this is just a sport for people who are JEALOUS of a nice and attractive person. Get a life people! I’ve had 100% success with Sandra’s recipes, can’t say the same for Rachel, Ina or Paula. Each of the recipes I’ve tried from this show have come out perfect, I love to entertain and I really appreciate the short cuts!
save yourself the time and energy and buy a custard mix from the store, dump that over the blueberries and torch it…this is just wrong
This is a great dessert. Friends came for dinner and everyone loved it. Couldn’t be easier.
This lemon pudding was made even better by adding a teaspoon of lemon extract and using half vodka and half milk. We topped it with whipped topping, then bruleed that. It was not only beautiful, but tasty!