Gently rinse raspberries; drain. Divide raspberries evenly among 4 (6 ounce)
ovenproof ramekins or custard cups; set aside. Combine sugar and cornstarch
in a small saucepan; stir well. Add egg; stir well. Gradually add milk,
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 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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NOTES : Try this dessert with fresh strawberries, blackberries, or
blueberries when they are in season. Regardless of the berry used, the
calorie count for this recipe will remain about the same.
