Raspberry Custard Brulee

1. 1

   For custard, in a small saucepan thoroughly combine 2 tablespoons of the sugar and the cornstarch; add the milk and egg.

2. 2

   Cook and stir with a wooden spoon over medium heat just until the mixture begins to bubble.

3. 3

   (Do not overcook.)

4. 4

   Immediately pour the custard into a small bowl; let mixture cool about 5 minutes.

5. 5

   Whisk sour cream into custard; add vanilla.

6. 6

   Cover and chill custard for up to 24 hours.

7. 7

   To serve, divide berries evenly among four goblets or dessert dishes.

8. 8

   Spoon chilled custard over berries.

9. 9

   (If necessary, thin custard with a little milk before spooning over berries.)

10. 10

    Set aside.

11. 11

    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).

12. 12

    Reduce heat to low; cook sugar until melted and golden, stirring as necessary with a wooden spoon.

13. 13

    Quickly drizzle caramelized sugar over each custard.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.