Custard with Raspberries

I love berries, and raspberries may be my absolute favorite (but maybe it's strawberries, or blueberries...). I couldn't pass up raspberries at the farmer's market. One of the best ways to enjoy berry jewels is with cream, plain yogurt, creme fraiche, or whipped cream.

These custards are so creamy and dreamy.  I'm excited to try them with other berries.

Custard with Raspberries
adapted from Food 52

1/3 cup sugar
1 egg
1 tablespoon flour
2 teaspoons cornstarch
1 cup milk
1/2 teaspoon vanilla
4 ounces cream cheese, softened and cut into small pieces
2 cups fresh raspberries
1/4 cup brown sugar

In a medium saucepan, combine the sugar, egg, flour and cornstarch. Mix well.

Add the milk and vanilla. Stir well with a wire whisk.

Bring to a boil over medium heat, whisking constantly. Cook and stir for 5 to 7 minutes, or until the custard thickens. Pour into a bowl.

Add the cream cheese. Stir for two minutes, or until the cheese melts. Cover and refrigerate for 30 minutes, or until the custard cools.

Preheat the broiler. Pour the custard into six custard cups set on a baking sheet. Press the berries into the custard. Broil four inches from the heat for five minutes, or until the custard is golden in color.

Sprinkle with the brown sugar. Set aside for one to two minutes, or until the sugar melts. Alternately, if you want the sugar to brulée, put them back under the broiler briefly. Be sure to watch them carefully and pull them out when the sugar is bubbly, but before it burns. Let cool slightly and serve while warm.