Raspberry Custard Brulee

Course : Custards
Serves: 4
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2 cups fresh raspberries -- (about 1 pint)
2 tablespoons sugar
2 teaspoons cornstarch
1 large egg -- lightly beaten
1 cup skim milk
2 tablespoons low-fat sour cream
1/2 teaspoon vanilla extract
1 tablespoons plus 1 teaspoon brown sugar

Preparation / Directions:

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.


Nutritional Information:

109 Calories (kcal); 2g Total Fat; (15% calories from fat); 4g Protein; 19g Carbohydrate; 49mg Cholesterol; 54mg Sodium

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