1 qt. heavy cream
8 egg yolks
1/2 c. granulated sugar
2 tsp. vanilla extract
Light brown sugar

Preheat oven to 350 degrees. Heat cream and sugar in heavy saucepan to almost boiling (scald).

In a separate bowl, beat egg yolks. Gradually whisk the heated mixture into eggs, then return to saucepan. Cook over moderate heat, stirring constantly with a wooden spoon until custard coats the back of the spoon, about 5 minutes; remove from heat and stir in vanilla. Pour custard into shallow baking dish.

Set dish in a large pan and place in the middle of the rack of the oven. Pour hot water into the outer pan to come to the level of the custard. Bake 1 hour, until center of custard is set, or knife inserted comes out clean. Remove from water bath. Cool, then cover and chill.

A few hours before serving, preheat broiler. Sift brown sugar evenly over top of custard, about 1/2 inch, spreading to the edges. Set custard under broiler as close to heat as possible. Broil until browned, but not burned; watch very carefully, about 1 1/2 minutes, although may need to turn to keep spots from burning.

Chill again, then serve. Serve with strawberries or raspberries.