RASPBERRY CUSTARD BRULEE

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Try this dessert with fresh strawberries, blackberries, or blueberries when they are in season. Regardless of the berry used, the calorie count for this recipe will remain about the same.

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  • 4

Ingredients

  • 2 cups fresh raspberries (about 1 pint)
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1 egg, lightly beaten
  • 1 cup skim milk
  • 2 tablespoons low-fat sour cream
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon plus 1 teaspoon brown sugar

Preparation

Step 1

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 or custard cups 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.
Yield: 4 servings (about 122 calories per serving).

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