Cream Brulee - cooking recipe

Ingredients

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)

Preparation

Beat egg yolks until thick and lemon colored, about 5 minutes. Beat in
sugar gradually.
Beat whipping cream in a 2-quart saucepan over a medium heat just until hot.
Stir half of hot cream into egg yolks gradually.
Blend egg mixture into remaining hot cream in saucepan.
Cook; stir constantly until mixture thickens, about 5 minutes.
Do not boil.
Pour into pie plate, 9-inch.
Cover and refrigerate at least 2 hours, no longer than 24 hours.
Set oven control to broil and/or 550\u00b0.
Sprinkle brown sugar over custard.
Broil with top about 5 inches from heat until sugar melts and forms a glaze, about 3 minutes.
Spoon over fruit.