2 cups fresh raspberries
2 tablespoons granulated sugar
2 teaspoons cornstarch
1 egg, lightly beaten
1 cup skim milk
2 tablespoons low-fat sour cream
1/2 tsp vanilla extract
1 tablespoon plus 2 teaspoons brown sugar

Rinse raspberries, drain. Divide raspberries evenly among 4 oven proof ramekins or custard cups; set aside.

Combine sugar and cornstarch in a small saucepan over medium heat; stir well. Add egg; stir well. Gradually add milk, stirring constantly. Remove from heat; let cool 5 minutes.

Add sour cream and vanilla extract; stir well. Stir custard mixture evenly over raspberries. Place ramekins on a baking sheet. Sprinkle each evenly with 1 teaspoon brown sugar. Broil 4 to 5 inches from heat for 2 minutes or until sugar melts.

Serve warm.