Raspberry Custard Brulee
Recipe Number: 530
Contributor: Mary
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Serves:
4
Carbohydrates Per Serving: 7.5 gram
Preparation Time: 25 minutes
Difficulty: Average
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| Ingredients: |
1 C Fresh raspberries
2 T Splenda
2 t Cornstarch
1 Egg, lightly beaten
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1 C Heavy cream
2 T Sour cream
1/2 t Vanilla extract
1 T plus 1 t Brown sugar twin |
| Cooking
Instructions: |
Gently rinse raspberries; drain.
Divide raspberries evenly among 4 (6 ounce) ovenproof ramekins or custard cups; set aside.
Combine splenda and cornstarch in a small saucepan; stir well.
Add egg; stir well.
Gradually add cream, stirring well.
Cook over low heat 12 minutes or until thickened, stirring constantly.
Remove from heat; let cool 5 minutes.
Add sour cream and vanilla; stir well.
Spoon custard evenly over raspberries.
Place ramekins on a baking sheet.
Sprinkle each with 1 teaspoon brown sugar twin.
Broil 4 to 5 inches from heat 2 minutes or until golden brown.
Serve warm |
| Serving
Suggestions: |
| May garnish with a little whipped cream sweetened with sugar free raspberry syrup and a couple raspberries with a mint leaf. |
| Additional
Comments: |
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