Raspberry Custard Brulee(Low Calorie)

• 2 c. fresh raspberries (about 1 pt.)
• 2 Tbsp. sugar
• 2 tsp. cornstarch
• 1 egg, lightly beaten
• 1 c. skim milk
• 2 Tbsp. low-fat sour cream
• 1/2 tsp. vanilla
• 1 Tbsp. plus 1 tsp. brown sugar

1. Gently rinse berries, drain.
2. Divide berries evenly among 4 (6-ounce) ovenproof custard cups, set aside.
3. Combine sugar and cornstarch in small saucepan, stir well.
4. Add egg, stir well. Gradually add milk, stirring well.
5. Cook over low heat 12 minutes or until thickened, stirring constantly.
6. Remove from heat, let cool 5 minutes.
7. Add sour cream and vanilla; stir well.
8. Spoon custard mixture evenly over raspberries.
9. Place custard cups on a baking sheet.
10. Sprinkle each with 1 teaspoon brown sugar.
11. Boil 4 to 5 inches from heat for 2 minutes or until sugar melts.
12. Serve warm.
13. Approximately 122 calories per serving.

fresh raspberries, sugar, cornstarch, egg, milk, lowfat sour cream, vanilla, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=405628 (may not work)