Berry Custard Brulee
- 1/4 cup sugar
- 2 teaspoons cornstarch (we used 4 t. flour)
- 1 cup fat-free milk
- 1 beaten egg
- 2 tablespoons light dairy sour cream
- 1/2 teaspoon vanilla
- 3 cups fresh raspberries, blackberries, blueberries, or halved strawberries
Start with the custard. Combine 2 T. sugar and the cornstarch in a little saucepan. Then add the milk, egg, and finally some heat. Keep stirring over medium heat until it starts to bubble. Immediately pour it into a bowl, and let it sit for 5 minutes.
Whisk sour cream and vanilla into the custard, then cover it and chill anywhere from 2 to 24 hours.
To serve, divide berries evenly among four dishes. Spoon custard over berries. Then set aside.
Now for the topping. Heat 4 T. sugar over medium-high heat until sugar begins to melt. Shake the skillet to move the sugar around, but do not stir. Once it looks all melty, reduce heat to low. Now you can take out that wooden spoon and stir until it's a nice golden color. Quickly drizzle caramelized sugar over each dessert. Serve and enjoy.
Makes 4 servings.