Blackberry Custard Brulee
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Serves/Makes: 4
Ready in: < 30 minutes
- 2 cups fresh blackberries, strawberries, raspberries, or blueberries
- 2 tablespoons sugar or splenda
- 2 teaspoons cornstarch
- 1 egg, lightly beaten
- 1 cup heavy cream
- 2 tablespoons low-fat sour cream
- 1/2 teaspoon vanilla extract
- 4 teaspoons brown sugar
Gently rinse blackberries; drain. Divide them evenly among (6-ounce) ovenproof ramekins or custard cups; set aside. In a small saucepan, combine sugar and cornstarch until smooth. Add egg; stir well. Gradually stir in heavy cream and stir until smooth. Cook over low heat until thickened, stirring constantly, about 12 minutes. Remove from heat; let cool 5 minutes. Add sour cream and vanilla; stir well. Spoon custard mixture evenly over berries. Place ramekins on a baking sheet. Sprinkle each with 1-teaspoon brown sugar. Broil 4 to 5 inches from heat 2 minutes or until sugar melts. Serve warm.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.