Raspberry Custard Brulee Cups

A creamy cornstarch- and egg-thickened custard is poured over fresh raspberries, topped with brown sugar, and boiled.

Ingredients:

• 2 cups fresh raspberries
• 2 tbsp granulated sugar
• 2 tbsp cornstarch
• 1 cup skim milk
• 1 egg, lightly beaten
• 2 tbsp low-fat sour cream
• 1/2 tbsp vanilla
• 4 tsp brown sugar

Directions:

Gently rinse raspberries and drain. Divide raspberries evenly among four 6-oz. broiler-safe ramekins or custard cups; set aside. Combine granulated sugar and cornstarch in a small saucepan, add milk and egg, stirring well. Cook over medium-low heat until thickened, stirring constantly with a whisk. Remove from heat and let milk mixture cool about 5 minutes. Gently stir in sour cream and vanilla. Spoon custard mixture evenly over raspberries. Place custard cups on a baking sheet with sides; sprinkle each cup with 1 tsp brown sugar. Broil 4-5 inches from heat for 2-3 minutes or until sugar melts. Serve warm.

Number of Servings: 4

Notes from the Cook: This recipe will require constant attention. But in the end, when it is complete, it is very tasty.