Ingredients
1 package instant vanilla pudding
1 cup 1% milk
Sugar
1 pint fresh blueberries
1 pint fresh strawberries
Make pudding according to directions on the box, using 1% milk.
Fill small ramekins about 2/3 full with pudding and smooth over the top, refrigerate at least 1 hour.
Remove from fridge, sprinkle about a tablespoon of sugar evenly over the top.
Using a plumbers torch or small culinary torch, burn the top to a golden brown.
Slice fruit and arrange around the crème brulee.
Serve.
