Very Berry Custard

1/4 cup sugar
2 teaspoons cornstarch
1 cup whole milk
1 beaten egg
2 tablespoons sour cream
1/2 teaspoon vanilla
3 cups fresh assorted berries; raspberries, blackberries, blueberries, halved strawberries, etc.

To prepare custard, combine cornstarch and 2 Tablespoons of sugar in a small pan. Once mixed well, add egg and milk. Cook over medium heat until mixture begins to boil, stirring frequently. Take care not to over cook. Once custard begins to bubble, pour into a bowl immediately and allow to cool approximately 5 to 7 minutes. Slowly whisk sour cream into the custard and add vanilla once mixed well. Cover and chill up to 1 day. When ready to serve, if custard is too thick add a bit of milk, and spoon over berry mixture. Set berry mixture aside.

Now it’s time to create the topping. In a skillet, heat 2 Tablespoons of sugar on medium-high heat setting just until sugar begins to melt. Shake skillet (do not stir sugar) to heat evenly. Reduce to low heat and cook until sugar is melted and golden. Stir if needed with a wooden spoon. Once sugar is cooked pour over berry custard mixture and serve immediately.