Blackberry Custard Brûlée

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Makes: 4 Servings

2 cups (or 1 pint) fresh blackberries, strawberries, raspberries, or blueberries
2 tablespoons sugar
2 teaspoons cornstarch
1 egg, lightly beaten
1 cup skim milk
2 tablespoons low-fat sour cream
1/2 teaspoon vanilla extract
1 tablespoon plus 1 teaspoon brown sugar

Gently rinse blackberries; drain. Divide them evenly among 4 (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 milk 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 raspberries. 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.

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