Raspberry Custard Brulee Recipe
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Raspberry Custard Brulee

1/4 cup sugar
2 tsp. cornstarch
1 cup fat-free milk
1 beaten egg
2 tbsp. light dairy sour cream
1/2 tsp. vanilla
3 cups fresh raspberries, blackberries, blueberries, or halved strawberries

For custard, in a small saucepan thoroughly combine 2 tbsp. of the sugar and the cornstarch; add the milk and egg. Cook and stir with a wooden spoon over medium heat just until the mixture begins to bubble. (Do not overcook.)

Immediately pour the custard into a small bowl; let mixture cool about 5 minutes. Whisk sour cream into custard; add vanilla. Cover and chill custard for up to 24 hours.

To serve, divide berries evenly among 4 goblets or dessert dishes. Spoon chilled custard over berries. (If necessary, thin custard with a little milk before spooning over berries.) Set aside.

For topping, in a heavy small skillet or saucepan heat remaining 2 tbsp. sugar over medium-high heat until sugar begins to melt shaking skillet occasionally to heat evenly (do not stir). Reduce heat to low; cook sugar until melted and golden, stirring as necessary with a wooden spoon.

Quickly drizzle caramelized sugar over each custard. Serve immediately.

Makes 4 servings.

Nutritional facts per serving
calories: 150, total fat: 2g, saturated fat: 1g, cholesterol: 55mg, sodium: 56mg, carbohydrate: 29g, fiber: 4g, protein: 5g



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