Subj : BH&G 1769
To   : ALL
From : DAVE DRUM
Date : Tue Feb 09 2021 09:59:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Raspberry Custard Brulee
 Categories: Desserts, Fruits, Dairy
      Yield: 4 Servings
 
    1/4 c  Sugar
      2 ts Cornstarch
      1 c  Milk
      1 lg Beaten egg
      2 tb Dairy sour cream
    1/2 ts Vanilla
      3 c  Fresh raspberries,
           - blackberries, blueberries,
           - or halved strawberries
 
  For custard, in a small saucepan thoroughly combine 2
  tablespoons of the sugar and the cornstarch; add the milk
  and egg. Cook and stir with a wooden spoon over medium
  heat just until the mixture begins to bubble. (Do not
  overcook.) Immediately pour the custard into a small bowl;
  let mixture cool about 5 minutes.
  
  Whisk sour cream into custard; add vanilla. Cover and
  chill custard for up to 24 hours.
  
  To serve, divide berries evenly among four goblets or
  dessert dishes. Spoon chilled custard over berries. (If
  necessary, thin custard with a little milk before spooning
  over berries.) Set aside.
  
  For topping, in a heavy small skillet or saucepan heat
  remaining 2 tablespoons sugar over medium-high heat until
  sugar begins to melt shaking skillet occasionally to heat
  evenly (do not stir). Reduce heat to low; cook sugar until
  melted and golden, stirring as necessary with a wooden
  spoon. Quickly drizzle caramelized sugar over each
  custard. Serve immediately.
  
  Makes 4 servings.
  
  Better Homes & Gardens | September 2013
  
  MM Format by Dave Drum - 22 September 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

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