Lemon Pudding Brulee with Blueberries

• 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

1. In a medium mixing bowl, whisk together the pudding mix and cold milk for 2 minutes.
2. Place in refrigerator for 5 minutes.
3. Count out 12 blueberries and set aside for garnish.
4. Fold remaining berries into the pudding.
5. Divide pudding into 4 (8-ounce) heat-proof ramekins.
6. Refrigerate until ready to serve.
7. To serve, sprinkle each ramekin of pudding with 1 tablespoon of sugar.
8. Place puddings on sheet pan and put under broiler for 2 to 3 minutes or until sugar has caramelized.
9. (Note: rotate sheet pan under broiler so that sugar caramelizes evenly).
10. Garnish each pudding with 3 of the reserved berries.

lemon pudding, cold milk, fresh blueberries, sugar

Taken from www.foodnetwork.com/recipes/sandra-lee/lemon-pudding-brulee-with-blueberries-recipe2.html (may not work)