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.