Katiecooks
New member
Ingredients:
2 C fresh or frozen (defrosted) berries (strawberries, raspberries, blueberries or seedless grapes)
2 C non-fat sour cream
1 tsp. vanilla
1 1/2 C brown sugar
Directions:
Cover the bottom of 4 custard cups or ramkins with berries.
Fill a pan, large enough to hold the 4 custard cups, with ice and place pan in freezer.
Mix sour cream, vanilla and 3/4 C brown sugar, then cover the berries with the mixture. Cover and refrigerate at least 1 hour. When ready to serve, preheat broiler. Dust the brules with remaining 3/4 cup of brown sugar so that none of the sour cream is visable (use more brown sugar if needed). Remove ice pan from freezer and set custard cups in ice pan. Place under hot broiler, just until the brown sugar caramelizes or fuses. Watch carefully or sugar will scorch. Serve immediately. These desserts are impressively attractive and most delicious!
2 C fresh or frozen (defrosted) berries (strawberries, raspberries, blueberries or seedless grapes)
2 C non-fat sour cream
1 tsp. vanilla
1 1/2 C brown sugar
Directions:
Cover the bottom of 4 custard cups or ramkins with berries.
Fill a pan, large enough to hold the 4 custard cups, with ice and place pan in freezer.
Mix sour cream, vanilla and 3/4 C brown sugar, then cover the berries with the mixture. Cover and refrigerate at least 1 hour. When ready to serve, preheat broiler. Dust the brules with remaining 3/4 cup of brown sugar so that none of the sour cream is visable (use more brown sugar if needed). Remove ice pan from freezer and set custard cups in ice pan. Place under hot broiler, just until the brown sugar caramelizes or fuses. Watch carefully or sugar will scorch. Serve immediately. These desserts are impressively attractive and most delicious!
