Raspberry Custard Brulée

Ingredients

• 2 cup fresh raspberries

• 3 Tbs. sugar

• 1 Tbs. cornstarch

• 1½ cup skim milk

• 1 egg, lightly beaten

• 3 Tbs. nonfat sour cream

• ¾ tsp. vanilla

• 2 Tbs. brown sugar

Preparation

Divide raspberries evenly among 6 oven proof custard cups.  Set aside.  Combine sugar and cornstarch in a small saucepan.  Combine milk and egg and add to dry ingredients.  Cook over medium heat, stirring constantly, until mixture come to a boil.  Remove from heat; let cool 5 minutes.  Stir in sour cream and vanilla.  Spoon custard mixture evenly over raspberries.  Place cups on baking sheet.  Sprinkle each with 1 tsp. brown sugar.  Broil 5 ½ inches from heat 2 minutes or until sugar melts.  Serve immediately.