Ok, here's the deal. Creme Brulee is a pain in the ass to make - no doubt about it. My version is well, not a pain at all. It doesn't exactly replace the real thing - but it's pretty darn close.
- 1 Snak Pack Vanilla pudding, well chilled
- Fill a small ramekin about 2/3 full with pudding and smooth over the top, refrigerate at least 1 hour
- Remove from fridge, sprinkle about a tablespoon of sugar evenly over the top
- Using a plumbers torch or small culinary torch, burn the top to a golden brown