3 cups heavy cream
6 egg yolks
6 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 cup brown sugar, sifted
2 to 3 cups strawberries or cut-up pineapple or peaches or a mixture of all 3
Day before:
In bottom of double boiler, heat cream till scalded. In double-boiler top, beat yolks with granulated sugar. Slowly stir cream into yolks. Cook mixture over hot, not boiling, water until it coats spoon. Add vanilla. Refrigerate in 1 to 1-1/2 quart ovenware casserole or flat baking dish.
Just before serving:
Over custard, sprinkle brown sugar. Set custard dish in pan; surround with ice cubes. Broil custard till sugar caramelizes–about 1 minute Breaking brown-sugar crust by tapping with spoon, serve at once over fruits, in sherbet glasses.
Makes 6 servings.