Ingredients

• 2 cups low-fat milk
• 3 tablespoons sugar
• 2 tablespoons instant tapioca
• 1 egg
• 1 cup raspberries
• 4 teaspoons brown sugar

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Instructions

1. Combine milk, sugar and tapioca in heavy small saucepan. Let stand 5 minutes. Whisk in egg. Stir over medium heat until mixture thickens and comes to boil. Cool.
2. Divide raspberries among four 1/2-cup ramekins. Spoon tapioca over berries; smooth tops. Chill overnight.
3. Preheat broiler. Sprinkle brown sugar over each pudding. Broil until brown sugar melts and bubbles. Serve.