Whisk eggs in small bowl until blended. Mix pudding mix and milk in medium saucepan. Bring to boil on medium heat, stirring constantly. Remove from heat. Add small amount of hot pudding to eggs; mix well. Gradually stir into remaining pudding in pan; cook and stir 1 min. Remove from heat. Stir in vanilla.
Pour into 8 (5-oz.) ramekins or small ovenproof bowls. Refrigerate 3 hours.
Heat broiler when ready to serve desserts. Sprinkle desserts with sugar. Broil, 4 inches from heat, 2 to 3 min. or until sugar is melted.
Keeping it Safe
Be sure to use ovenproof ramekins, not glass custard cups, when preparing this recipe since the intensity of the heat under the broiler can cause the custard cups to crack.
The pudding mixture can be prepared and refrigerated up to 24 hours ahead of time. When ready to serve, remove from refrigerator and let stand at room temperature 30 min. Gently wipe any excess water from surface of desserts using a clean paper towel. Sprinkle with sugar and broil as directed.
Crème Brûlée is best when the sugar is broiled immediately before serving. After leftovers are refrigerated, the sugar "crust" will dissolve. Just sprinkle desserts with additional brown sugar and broil as directed just before serving.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.