Serves: 4
Total Calories: 269
1. Gently rinse blackberries drain. Divide them evenly among 4 (6-ounce) ovenproof ramekins or custard cups set aside.
2. In a small saucepan, combine sugar and cornstarch until smooth. Add egg stir well. Gradually stir in heavy cream and stir until smooth.
3. Cook over low heat until thickened, stirring constantly, about 12 minutes.
4. Remove from heat let cool 5 minutes. Add sour cream and vanilla stir well. Spoon custard mixture evenly over raspberries. Place ramekins on a baking sheet.
5. Sprinkle each with 1-teaspoon brown sugar. Broil 4 to 5 inches from heat 2 minutes or until sugar melts. Serve warm.
This Blackberry Custard Brûlée recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
