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