Raspberry Brulee

Approximate Time: 30 min
Servings: 4

Ingredients
2 c. Fresh raspberries (I use strawberries if raspberries aren’t in season).
1 T. sugar
2 tsp. Cornstarch
1 egg, lightly beaten
1 c. skim milk
2 T sour cream
½ tsp. vanilla
4 tsp. Brown sugar

Directions
Rinse and drain raspberries. Divide between 4 six-ounce ramekins. Combine sugar and cornstarch in small saucepan; stir well. Add egg; stir well. Gradually add milk. Cook and stir over low heat about 12 minutes or until thickened. Remove from heat and cool 5 minutes. Add sour cream and vanilla; stir well. Spoon custard mixture over raspberries. Place ramekins on a baking sheet; sprinkle each with 1 tsp. Brown sugar. Broil 4 to 5 inches from heat two minutes or until sugar melts (or with chef's torch). Serve warm.

*I have been making this dessert for a few years and I absolutely love it. This is a much healthier option to creme brulee and is very easy to make. I usually make this recipe and just use it in 2 ramekins so they are nice and full for James and me.