Creme Brulee Jello

• 1 envelope Knox unflavored gelatine powder
• 1/4 cup cold water
• 2 cups heavy cream
• 1/3 cup granulated sugar
• 1 1/2 Tbsp dark brown sugar
• 1 tsp vanilla extract

In a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes.

Meanwhile, in a saucepan, bring the cream just to a boil over medium heat, being careful not to let the cream boil over. Remove from the heat. Pour the boiling cream into the bowl with the gelatin and stir until gelatin is fully dissolved into the cream.

Add the granulated sugar, brown sugar, and vanilla and stir until smooth. Let the mixture cool to room temperature. Pour into 6 ramekins. Refrigerate until firm (3+ hours). Serve.

Makes 6 servings, 10 WW PointsPlus.