Recipe by MathMom.calif
Found on MyFoodDiary.com forums. A low-cal dessert for dieters, that the rest of the family will still enjoy. Chilling time for custard not included in time estimate. This makes a thin pudding, not a traditional thick custard. But it is yummy. "Brulee" must be in the title because of the optional caramelized sugar topping?
Top Review by ryeaxl
Sprinkle 1 1/2 to 2 tsp. remaining sugar evenly over each ramekin. Fill a large roasting pan or 15- x 10- x 1-inch jelly-roll pan with ice; arrange ramekins in pan. Broil 5 inches from heat 3 to 5 minutes or until sugar is melted and caramelized. Let stand 5 minutes. Garnish, if desired.
- 1⁄4 cup sugar
- 2 teaspoons cornstarch
- 1 cup skim milk (I just use low fat)
- 1 egg, beaten
- 2 tablespoons light sour cream
- 1⁄2 teaspoon vanilla
- 3 cups fresh raspberries (or go crazy and mix, or use frozen & thawed) or 3 cups fresh blackberries (or go crazy and mix, or use frozen & thawed) or 3 cups fresh blueberries (or go crazy and mix, or use frozen & thawed) or 3 cups fresh strawberries, halved (or go crazy and mix, or use frozen & thawed)
Directions See How It's Made
- For the custard: In a small saucepan thoroughly combine 2 tbsp of the sugar with the cornstarch. Add the milk and egg. Cook and stir with a wooden spoon over medium heat just until the mixture begins to bubble. Do not overcook. Immediately pour the custard into a small bowl. Let mixture cool about 5 minutes.
- Whisk the sour cream into the custard. Add the vanilla. Cover and chill the custard for up to 24 hours.
- To serve: Divide berries evenly among four goblets or dessert dishes. Spoon chilled custard over the berries. (If necessary, thin the custard with a little milk before spooning over berries.) Set aside and prepare topping.
- Optional topping (I personally would not use): In a heavy small skillet or saucepan heat the remaining 2 tbsp sugar over medium high heat until sugar begins to melt, shaking the skillet occasionally to heat evenly (do not stir). Reduce heat to low. Cook sugar until melted and golden, stirring as necessary with a wooden spoon. Quickly drizzle caramelized sugar over custard and serve immediately. (Note: The problem I found with this topping, is that it hardens to something inedible over the custard and has to be broken off and not eaten. The dessert is very enjoyable without the topping. I've included it, as it was part of the original recipe, but if someone else can find out a way to do this topping that works, let me know).