Raspberry Custard Brûlée

Yield: 4 servings

Ingredients

• 2 cups fresh raspberries
• 2 tablespoons granulated sugar
• 2 teaspoons cornstarch
• 1 egg, lightly beaten
• 1 cup skim milk
• 2 tablespoons low-fat sour cream
• 1/2 tsp vanilla extract
• 1 tablespoon plus 2 teaspoons brown sugar

Instructions

1. Rinse raspberries, drain. Divide raspberries evenly among 4 oven proof ramekins or custard cups; set aside.
2. Combine sugar and cornstarch in a small saucepan over medium heat; stir well. Add egg; stir well. Gradually add milk, stirring constantly.
3. Remove from heat; let cool for 5 minutes.
4. Add sour cream and vanilla extract; stir well. Stir custard mixture evenly over raspberries.
5. Place ramekins on a baking sheet. Sprinkle each evenly with 1 teaspoon brown sugar.
6. Broil 4 to 5 inches from heat for 2 minutes or until sugar melts.
7. Serve warm.