Sunday, December 23, 2012

Eggnog Pudding with Creme Brulee Topping

This dessert will save you a few calories over the holidays. You can make it after dinner and about the time you are ready for a sweet treat it is ready for you. I got the idea from a recipe I saw in a Richard Simmons Food Mover Cookbook.  The original recipe was called Creme Brulee a la Free. They use white chocolate pudding mix and it served twelve. I cut the recipe way back in size and changed up the flavor. I guess you could call it Mock Creme Brulee. But the texture is still more pudding like, so die hard Creme Brulee fans may be offended. Whatever you call it, it is sure to provide that satisfaction of breaking into that crisp caramelized sugar crust. The possibilities are endless for other flavors too. I myself have made chocolate, vanilla and butterscotch. I hope you will give it a try.

Eggnog Pudding with Creme Brulee Topping
Serves 2

1 - four serving box of sugar free vanilla pudding
1-1/4 cups skim milk
1 tsp rum extract
1/8 tsp nutmeg
1/8 tsp cinnamon
1 tsp sugar
1 tsp brown sugar

Whisk in pudding mix and spices into milk or use a mixer. Add extract and mix until no longer grainy. Pour into 2 ramekins. Put in refrigerator to set about 30 minutes. Just before serving combine sugar and brown sugar. Sprinkle each with sugar mixture and be sure to cover the top of pudding evenly. With a culinary torch brown sugar. Serve!

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