Brulette Gelatin Shots

Note from Cheri: The recipe, text and photo below are reprinted with permission from Jiggelo: Inventive Glatin Shots for Creative Imbibers by Mary Breidenbach, Barrett J. Calhoun and Sharon L. Calhoun (2004, Ten Speed Press). Click here to learn more about this fabulous book and for another sample Jiggelo recipe.

Never was there a more ou-l-la dessert than crème brulee. Astound your guests with these tiny Brulettes, complete with classic dark sugar, and they'll be shouting, "Encore!" Bow deeply and serve more with a smile. No one has to know how easy it was.

1 cup cold milk 1 envelope unflavored gelatin 1/2 cup vanilla schnapps 1/4 cup vanilla vodka 1/4 cup Frangelico 2 tablespoons instant vanilla pudding mix 4 to 4 1/2 teaspoons packed brown sugar

Makes 16 - 18 Jiggelos Pour the milk into a small saucepan and sprinkle with gelatin. Whisk the mixture well, then let it sit for 3 minutes. Place the pan over medium heat and bring to a boil, whisking frequently to insure that gelatin dissolves. Immediately remove the pan from the heat and let the mixture cool for 10 minutes. Add the vanilla schnapps, vanilla vodka, Frangelico, and instant vanilla pudding mix. Put 1/4 teaspoon of packed brown sugar in each of 16-18 disposable 1 ounce cups. Divide the mixture among the cups. Chill in the refrigerator until firm before serving -- 2 to 4 hours. Click here for the FabulousFoods.com Cocktail Party Channel with party planning tips, recipes, and more.