FRUITED CREME BRULEE

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<?xml version="1.0" encoding="UTF-8"?>
<!DOCTYPE recipe SYSTEM "../../dtd/recipe.dtd">
<?xml-stylesheet type="text/xsl" href="../../style/recipe.xsl" ?>
<!-- Created at Trillium University using XML RecipeWriter for RML (Recipe Markup Language) from FJD1.com -->

<recipe>
	<title>FRUITED CREME BRULEE</title>
	<cook></cook>
	<category>Desserts</category>
	<description></description>
	<prep_time></prep_time>
	<illustration href="../../images/cremebroulee01.jpg" />
	<ingredients>
		<item>1/2 pt. raspberries</item>
		<item>1 c. milk (1/2 light cream or half and half)</item>
		<item>1 tbsp. orange liqueur or orange juice</item>
		<item>1 pkg. (4 serving size) French vanilla flavor instant pudding</item>
		<item>2 tbsp. light brown sugar</item>
	</ingredients>
	<directions>
		<step>Line four 6 ounce ovenproof dishes or custard cups with raspberries. </step>
		<step>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. Pour over
raspberries. Chill one hour.</step>
		<step>Sprinkle top of pudding with brown sugar.
Place in preheated broiler until sugar melts and bubbles. Cool to room
temperature or chill until ready to serve, remove from refrigerator 15
minutes before serving. </step>
	</directions>
	<yield>Serves 4.</yield>
	<comment></comment>
</recipe>