1.) For custard: Ina a saucepan combine sugar and cornstarch.
Add the milk and egg. Cook and stir over medium heat just
until mixture begins to bubble. (DO NOT OVERCOOK). Immediately
pour custard into a bowl; cool about 5 minutes. Whisk sour
cream into custard; add vanilla. Cover and chill custard for
up to 24 hours.
2.) At serving time, rinse the berries; drain well. Divide
berries evenly among 4 dessert dishes. Spoon chilled custard
over berries. (If necessary, thin custard with a little milk
before spooning over berries.) Set desserts aside.
3.) For topping, in a small skillet or saucepan heat the
remaining 2 Tablespoons sugar over medium high heat until
sugar just begins to melt, shaking skillet occasionally to
heat evenly (DO NOT STIR). Reduce heat to low and cook until
sugar is melted and golden, stirring as necessary after sugar
begins to melt. Quickly drizzle caramelized sugar over each
dessert serving and serve immediately. Makes 4 servings
