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Crème Brûlée Pudding & Marshmallow Peep Pudding Cups

The only thing worse than farts is having too much to do with not enough time. I decided to gift you with a last-minute spring or Easter dessert hack that’s cute to boot.

 

First, I made a crème brûlée pudding cup hack. Smooth vanilla pudding, filled with raspberries, topped with a brown sugar crust. This spring dessert is sophisticated enough that parents will enjoy, but still great for kids.

 

As a bonus, I created another spring pudding mix-in: Marshmallow Peeps pudding cups. Flower shaped polka dot marshmallows decorating the pudding cups, and another marshmallow toasted on top for a colorful s’more-like twist.

 

…because not having quick and easy recipe options is about as disappointing as biting into a chocolate chip cookie that actually has no chocolate, but rather raising instead.  Oh, Billy.

 

 

Ingredients for Crème Brûlée Pudding & Marshmallow Peep Pudding Cups

-Vanilla Snack Packs

-Raspberries

-Brown sugar

-Peeps

-Small flower-shaped cookie cutter

-Corn syrup

-Flour

 

-Mini kitchen torch

 

 

First start with your pudding cups. These had pretty easy to open lids. I chose vanilla as the flavor is well suited for the crème brûlée hack.

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(PS: Coupon for $.50 cents off of one Super Snack Pack 6 pack -> http://khgimm.cpns.cc/ )

 

If you aren’t sure where to get pudding cups, it’s in the snack aisle at Wal-Mart.

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Start with your marshmallow peep pudding cups. Empty out pudding from cups and clean well.

 

Slice the front and backside of the peep. Press a flower-shaped cookie cutter into the peeps. Dip the white portion of marshmallow flowers into flour to prevent stickiness.

 

Paint corn syrup on pink side, making sure to get every edge. Press against the front of empty pudding cups. Lay on side to sit. Do not fill with pudding until right before serving.

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For the crème brûlée pudding cups, mix raspberries into vanilla Snack packs. Pretty easy, right?

 

 

Just before serving, fill flower shaped polka dot marshmallow pudding cups with pudding. Place what is left of peeps (after you have sliced the front and back pink side off) on top of pudding. Use a mini kitchen torch to toast.

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Sprinkle the tops of raspberry filled pudding cups with brown sugar. Use a mini kitchen torch to “toast” and melt sugar. Serve immediately.

 

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Oh, Billy.

 

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Those flowers are pretty kick ass. Not to mention the crème brûlée pudding takes a hot two minutes to make. Bow chicka wow wowwww.

 

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Check out other pudding cup Snack Pack ideas:

 

***If you are considering posting up photos or ideas from the Crème Brûlée Pudding & Marshmallow Peep Pudding Cups or any other posts I am truly happy that you  find my recipes interesting enough to share with others.  Writing and photography are copyright protected under the DMCA. Please see copyright standards in the footer (bottom) BEFORE you use photographs and/writing from this website

 

Crème Brûlée Pudding & Marshmallow Peep Pudding Cups
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Crème brûlée Pudding & Marshmallow Peep Pudding Cup Mix-Ins are a unique recipe for Easter or spring that you can whip together last minute.
Ingredients
  • You do NOT have permission to paste or share this writing or photographs anywhere without the author’s permission. Please see copyright standards in the footer of site. Visit: 1finecookie.com Search: “Crème Brûlée Pudding” for photos, supply list and detailed instructions. Or click here.
  • Vanilla Snack Packs
  • Raspberries
  • Brown sugar
  • Peeps
  • Small flower-shaped cookie cutter
Instructions
  1. You do NOT have permission to paste or share this writing or photographs anywhere without the author’s permission. Please see copyright standards in the footer of site. Visit: 1finecookie.com Search: “Crème Brûlée Pudding” for photos, supply list and detailed instructions. Or click here.
  2. Empty out pudding from cups for marshmallow and clean well.
  3. Slice the front and backside of the peep. Press a flower-shaped cookie cutter into the peeps. Dip the white portion of marshmallow flowers into flour to prevent stickiness.
  4. Paint corn syrup on pink side, making sure to get every edge. Press against the front of empty pudding cups. Lay on side to sit. Do not fill with pudding until right before serving.
  5. For the crème brûlée pudding cups, mix raspberries into vanilla Snack packs.
  6. Just before serving, fill flower shaped polka dot marshmallow pudding cups with pudding. Place what is left of peeps on top of pudding. Use a mini kitchen torch to toast.
  7. Sprinkle the tops of raspberry filled pudding cups with brown sugar. Use a mini kitchen torch to "toast" and melt sugar. Serve immediately.
Nutrition Information
Serving size: 1 Calories: 160

 

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One Response to Crème Brûlée Pudding & Marshmallow Peep Pudding Cups

  1. wyominggirlcoastiewife says:

    Looove these! And I would take the creme brule and do a chocolate take on it, instead, I think! I loooove those flowers on the one, too–SO CUTE! #client

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