Easy Creme Brulee
|Vanilla pudding and pie filling mix||1 3⁄4 Ounce (1 Package)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Heavy cream/Whipping cream||1 1⁄2 Cup (24 tbs)|
|Packed light brown sugar||1⁄2 Cup (8 tbs)|
|Toasted slivered almonds||1⁄4 Cup (4 tbs)|
|Orange sections||1⁄4 Cup (4 tbs)|
|Banana chunks||1⁄4 Cup (4 tbs) (Dipped In Lemon Juice)|
|Grapes||1⁄4 Cup (4 tbs) (For Garnish)|
Day before: Make pudding as label directs but substitute 1 1/2 CUPS each of milk and cream for milk called for on label.
Pour into 1 1/2-quart shallow baking dish; lay foil on surface of pudding; refrigerate.
1 to 2 hours before serving: Preheat broiler if manufacturer directs.
Remove foil from pudding; sift brown sugar over top; sprinkle almonds in ring 1 inch in from edge.
Broil just until sugar melts; refrigerate.
Serve on platter with fruits.