Raspberry Custard Brulee
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 5 minutes.
Add sour cream and vanilla extract; stir well. Stir custard mixture evenly over
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