beat egg yolks in medium bowl with electric mixer on high speed about 5 minutes or until thick and lemon colored. gradually beat in granulated sugar.

heat whipping cream in 2-quart saucepan over medium heat just until hot.

gradually stir at least half of the hot cream into egg yolk mixture; stir back into hot crean in saucepan. cook over low heat 5 to 8 minutes, stirring constantly, until mixture thickens. (do not boil)

pour custard into ungreased pie plate, 9 x 1 1/4 inches. cover and refrigerate at least 2 hours not over 24 hours.

set oven control to broil. sprinklr brown sugar over custard. broil with top about 5 inches from heat about 3 minutes or until sugar is melted and forms a glaze. spoon over fruit.