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Raspberry Custard Brulee

Submitted by: Mary on 05/12/2003
2446 views
2.83 avg rating
211 votes
 
 
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Ingredients

1 C Fresh raspberries

2 T Splenda

2 t Cornstarch

1 Egg, lightly beaten


1 C Heavy cream

2 T Sour cream

1/2 t Vanilla extract

1 T plus 1 t Brown sugar twin

Directions

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

Servings

4

Calories

7.5 gram

Time to prepare

25 minutes

Difficulty

Average
 

Comments

May garnish with a little whipped cream sweetened with sugar free raspberry syrup and a couple raspberries with a mint leaf.
 
 
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