Raspberry Custard Brulee
- Ready In:
- 24hrs 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 beaten egg
- 29.58 ml light sour cream
- 59.14 ml sugar
- 9.85 ml cornstarch
- 709.77 709.77 ml blueberries or 709.77 ml halved strawberries
- 236.59 ml nonfat milk
- 2.46 ml vanilla
directions
- For custard, in a small saucepan thoroughly combine 2 tablespoons of the sugar and 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 sour cream into custard; add vanilla. Cover and chill custard for up to 24 hours.
- To serve, divide berries evenly among four goblets or dessert dishes. Spoon chilled custard over berries. (If necessary, thin custard with a little milk before spooning over berries.) Set aside.
- For topping, in a heavy small skillet or saucepan heat remaining 2 tablespoons sugar over medium-high heat until sugar begins to melt shaking 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 each custard. Serve immediately.
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RECIPE SUBMITTED BY
Mimi22
Kingston, Tennessee