Beat the egg yolks in a medium bowl with an electric mixer on high speed for 5 minutes or until they are thick and lemon coloured. Gradually beat in the sugar.

Heat the whipping cream in a 2 quart saucepan over medium heat just until hot. Very gradually drizzle in at least half of the hot cream into the egg yolk mixture and stir. Stir the yolk mixture back into the hot cream in the saucepan. Cook over low heat 5-8 minutes, stirring constantly, until the mixture thickens. Do not boil.

Pour the mixture into an ungreased pie plate 9 x 1 1/4 inches or into individual ramekins. Cover and refrigerate at least 2 hours to set, but not longer than 24 hours.

When you are ready to serve it, set the oven to broil. Sprinkle brown sugar over the custard. Broil, with the top 5 inches from the heat, for 3 minutes or until the sugar is melted and forms a glaze. Spoon fresh fruit over the top if desired.

Makes 4 to 6 individual ramekins.

Like all puddings and custards, any remaining dessert needs to be refrigerated.