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