Preparation:
Gently rinse raspberries; drain. Divide raspberries evenly among 4 (6 ounce) ovenproof ramekins or custard cups; set aside. Combine sugar and cornstarch in a small saucepan; stir well. Add egg; stir well. Gradually add milk, stirring well. Cook over low heat 12 minutes or until thickened, stirring constantly. Remove from heat; let cool 5 minutes. Add sour cream and vanilla; stir well. Spoon custard mixture evenly over raspberries. Place ramekins on a baking sheet. Sprinkle each with 1 teaspoon brown sugar. Broil 4 to 5 inches from heat 2 minutes or until sugar melts. Serve warm. |
