I am here to say THANK YOU! Your software is great!!!
When I read the description of the recipe program, I thought it was too good to be true (the price, the ability of the software, etc.). I even called your company by telephone to ask if I understood the promotional information correctly.
Upon receiving it and using it, I have discovered that every bit of it is true! (I LOVE the nutritional calculation feature!) Thanks so much for your product and for keeping it affordable, too!
Gently rinse blackberries; drain. Divide them evenly among 4 (6-ounce) ovenproof ramekins or custard cups; set aside. In a small saucepan, combine sugar and cornstarch until smooth. Add egg; stir well. Gradually stir in milk and stir until smooth. Cook over low heat until thickened, stirring constantly, about 12 minutes. Remove from heat; let cool 5 minutes. Add sour cream and vanilla; stir well. Spoon custard mixture evenly over raspberries. Place ramekins on a baking sheet. Sprinkle each with 1-teaspoon brown sugar. Broil 4 to 5 inches from heat 2 minutes or until sugar melts. Serve warm.