Elegant enough for guests. According to Food52, these custard cups are the brilliant lovechild of raspberry cheesecake and crème brulée. Your Best Raspberries Contest Winner! by SLD. Note: Chill time required.
In a medium saucepan, combine the sugar, egg, flour and cornstarch; mix well.
Add the milk and vanilla. Stir well with a wire whisk.
Bring to a boil over medium heat, whisking constantly. Cook and stir for 5 to 7 minutes, or until the custard thickens. Pour into a bowl.
Add the softened cream cheese. Stir for two minutes or until the cheese melts. Cover and refrigerate for 30 minutes or until the custard cools.
Preheat the broiler. Pour the custard into six oven-proof custard cups set on a baking sheet. Press the berries into the custard. Broil four inches from the heat for two minutes or until the custard is golden in color.
Sprinkle with the brown sugar. Set aside for one to two minutes or until the sugar melts. Alternately, if you want the sugar to brulée, put them back under the broiler briefly. Be sure to watch them carefully and pull them out when the sugar is bubbly but before it burns.