2 pints raspberries, rinsed and drained
1/4 cup sour cream
1/4 cup sugar
1 Tbsp. cornstarch
2 cups milk
1/4 cup brown sugar
1 tsp. pure vanilla
Place raspberries in 8 separate ramekins.
In a small saucepan, boil milk and vanilla, beat eggs, sugar and cornstarch and add into milk and vanilla mixture stirring constantly.
Fold in sour cream and remove from heat. Pour equal amounts of mixture over raspberries and sprinkle with brown sugar.
Broil for several minutes until sugar melts.