Raspberry-Stirred Custard

Recipe from: Betty Crocker Cook Book, Bridal Edition
Prep: 5 min/Total Time: 10 min/Makes: 4 servings
1 cup raspberries
1/3 cup granulated sugar
2 tablespoons cornstarch
¼ teaspoon salt
2 cups half-and-half
½ teaspoon vanilla
4 tsp. packed brown sugar

Divide raspberries evenly among 4 individual serving bowls. Mix granulated sugar, cornstarch, and salt in 2-quart saucepan. Stir in half-and-half. Heat to boiling over medium heat, stirring frequently. Stir in vanilla. Spoon custard over raspberries. Sprinkle with brown sugar. Serve warm or cold. Store in refrigerator.