Crème Brûlée with Raspberries

 

1

cup raspberries

1/3

cup granulated sugar

2

tablespoons cornstarch

1/4

teaspoon salt

2

cups fat-free (skim) milk, soymilk or fat-free half-and-half

1/2

teaspoon vanilla

4

teaspoons packed brown sugar

• 1 Among 4 (10-oz) custard cups or ramekins, divide raspberries evenly. In 2-quart saucepan, mix granulated sugar, cornstarch and salt. Stir in milk. Heat to boiling over medium heat, stirring frequently. Stir in vanilla. Spoon over raspberries.
• 2 Set oven control to broil. Sprinkle 1 teaspoon brown sugar over mixture in each custard cup. Broil with tops 4 to 6 inches from heat 2 to 3 minutes or just until brown sugar is melted. Serve immediately. Store covered in refrigerator.