Recipe - Fruited Creme Brulee

One half pt Fresh raspberries or
1 cup Diced peaches or nectarines
or cut or sliced up strawberries
1 cup Milk
One half cup Halfandhalf
1 tablespoon Orange liqueur or orange
juice
1 pack (4serving) French vanilla
instant pudding and pie mix
2 tablespoon Light brown sugar

Line four 6ounce ovenproof dishes or custard cups with raspberries or
other fruit.

Pour milk, cream and liqueur into bowl. Add pudding mix and beat with wire
whisk until well blended, 1 to 2 minutes. Let stand 2 minutes then pour
over fruit. Chill 1 hour.

Sprinkle top of puddings with brown sugar. Place under preheated broiler
until sugar melts and bubbles. Watch carefully during this step. Then sugar
shouldn't burn.

Cool to room temperature or chill until ready to serve. If chilled, remove
from refrigerator 15 minutes before serving. Yield: 4 servings.

ARKANSAS GAZETTE, 1987

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.