2 cups whipping cream
4 egg yolks
3 tablespoons granulated sugar
1/3 to 1/2 cup brown sugar
Boil cream for 1 minute. Beat egg yolks with granulated sugar in top of double boiler. Put over 1-inch boiling water over medium heat. Pour hot cream very slowly over egg yolks, stirring furiously and constantly with a wooden spoon until it thickens. When thick, pour into a shallow baking dish from which it will be served. Place in refrigerator overnight. The next day, cover surface of brulee with brown sugar. Put it in a larger dish of ice water and put under broiler. Watch it. When sugar forms a crust, remove and refrigerate or serve.
Topping (Macedoine Flambee):
1 box sliced frozen peaches or 1 can, drained
1 jar cherry preserves
3 ounce brandy
Warm preserves and peaches until hot. Float warmed brandy on top and ignite. Serve flaming on top of creme brulee.
Serves 6.