Raspberry Custard Brulee | Midwest Living

Raspberry Custard Brulee

Raspberry Custard Brulee

Login to rate this recipe.
  • Makes: 4 servings
  • Prep 20 mins
  • Chill Up to 24 hrs

Login to save this recipe

Layers of raspberries and custard topped with lacy caramelized sugar form this elegant yet easy-to-make dessert.


  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1 cup fat-free milk
  • 1 beaten egg
  • 2 tablespoons light dairy sour cream
  • 1/2 teaspoon vanilla
  • 3 cups fresh raspberries, blackberries, blueberries, or halved strawberries


  1. 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.
  2. Whisk sour cream into custard; add vanilla. Cover and chill custard for up to 24 hours.
  3. 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.
  4. 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.

Nutrition Facts

(Raspberry Custard Brulee)

Servings Per Recipe 4, sodium (mg) 56, fiber (g) 4, sat. fat (g) 1, chol. (mg) 55, Fat, total (g) 2, cal. (kcal) 150, carb. (g) 29, pro. (g) 5

Add Your Comment