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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


  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.

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