Cream Brulee

• 4 egg yolks
• 3 Tbsp. sugar
• 2 c. whipping cream
• 1/3 c. packed brown sugar
• 4 c. fresh fruit (peaches, strawberries, grapes, raspberries, cherries, blueberries)

1. Beat egg yolks until thick and lemon colored, about 5 minutes. Beat in
2. sugar gradually.
3. Beat whipping cream in a 2-quart saucepan over a medium heat just until hot.
4. Stir half of hot cream into egg yolks gradually.
5. Blend egg mixture into remaining hot cream in saucepan.
6. Cook; stir constantly until mixture thickens, about 5 minutes.
7. Do not boil.
8. Pour into pie plate, 9-inch.
9. Cover and refrigerate at least 2 hours, no longer than 24 hours.
10. Set oven control to broil and/or 550u0b0.
11. Sprinkle brown sugar over custard.
12. Broil with top about 5 inches from heat until sugar melts and forms a glaze, about 3 minutes.
13. Spoon over fruit.

egg yolks, sugar, whipping cream, brown sugar, fresh fruit

Taken from www.cookbooks.com/Recipe-Details.aspx?id=507734 (may not work)