If a fancy Crème Brulée is too much for you, you can make a faux pas Brulée! What it took for 4 little jars (1/2 cup servings): - 1 (3.9 oz) box instant chocolate pudding (I used chocolate fudge even! omg) - 2 cups cold milk - 2-4 Tbs. sugar in the raw (turbinado) - blueberries, pecan pieces and a dusting of powdered sugar for garnish Instructions: In a mixing bowl, combine the pudding mix and cold milk. Whisk a couple of minutes until it sets. Taste it. Taste it again. Taste it one more time to make sure they did it right. Tast – I’m just kidding. After about 5 minutes of letting it sit, spoon the mixture into little jars. Sprinkle liberally with the sugar to create a little coating on top. Place the jars on a baking sheet and stick her under the broiler for about 5 minutes, until the sugar is bubbly and caramelizing. Now, stick the tray in the fridge another 10 minutes, until the sugars harden and create that layer that you want to tap through, just like in Amelie. Garnish with blueberries, pecan pieces and a pretty dusting of powdered sugar.