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Raspberry Creme Brulee
Yield:
4 servings 		Prep Time:
20 minutes 		Chill Time:
4 hours
1/3 cup sugar
1/4 cup Argo® or Kingsford’s®
Corn Starch
1/3 teaspoon salt
2-3/4 cups milk
2 tablespoons margarine or butter
1 teaspoon Spice Islands®
Pure Vanilla Extract
1/2 teaspoon grated orange peel
2 cups fresh raspberries
1/4 cup sugar
1 tablespoon

Karo® Light Corn Syrup

In heavy 2-quart saucepan combine 1/3 cup sugar, corn starch and salt. Gradually stir in milk. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in margarine, vanilla and orange peel.

Place raspberries in 4 sorbet glasses or ramekins. Pour pudding over raspberries. Cover with plastic wrap. Refrigerate 3 to 4 hours or until chilled.

In a small saucepan, combine 1/4 cup sugar and corn syrup. Cook over medium heat, stirring constantly, until light golden brown. Quickly drizzle over pudding. Chill 15 minutes longer.

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