Low-Fat Creme Brulee (Winner of Maine's Culinary Dairy Contest 2009)

 

2 cups fresh or frozen wild Maine blueberries or other soft fruit

4 tablespoons sugar

2 tablespoons cornstarch

1½ cup or 1 can nonfat evaporated milk

2 large eggs

5 tablespoons nonfat sour cream

1 teaspoon vanilla extract

3 tablespoons brown sugar

1. Divide blueberries evenly among six 4-ounce ovenproof custard cups. Set aside.

2. Combine sugar and cornstarch in a heavy-bottom saucepan.

3. Beat eggs and milk in a bowl. Add to dry ingredients and stir.

4. Cook over medium heat, stirring constantly, until mixture comes to boil.

5. Remove from heat and cool for five minutes.

6. Stir in flavoring and sour cream.

7. Sprinkle each cup with heaping teaspoon of brown sugar. Broil 5½ inches away from heat or use a mini-torch until sugar melts. Serve immediately. Serves 6.

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