Cream Brulee

Directions

1. 1
   Beat egg yolks until thick and lemon colored, about 5 minutes. Beat in
2. 2
   sugar gradually.
3. 3
   Beat whipping cream in a 2-quart saucepan over a medium heat just until hot.
4. 4
   Stir half of hot cream into egg yolks gradually.
5. 5
   Blend egg mixture into remaining hot cream in saucepan.
6. 6
   Cook; stir constantly until mixture thickens, about 5 minutes.
7. 7
   Do not boil.
8. 8
   Pour into pie plate, 9-inch.
9. 9
   Cover and refrigerate at least 2 hours, no longer than 24 hours.
10. 10
    Set oven control to broil and/or 550°.
11. 11
    Sprinkle brown sugar over custard.
12. 12
    Broil with top about 5 inches from heat until sugar melts and forms a glaze, about 3 minutes.
13. 13
    Spoon over fruit.