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