*  Exported from  MasterCook  *
 
                          Raspberry Custard Brulee
 
 Recipe By     : Romancing The Past Bed & Breakfast Fulton, Missouri
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Custard
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
 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.
 
 
 
 
 
 
 
 
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 NOTES : 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.