Preparation:
In 1-quart saucepan over medium heat, heat heavy or whipping cream until tiny bubbles form around edge of pan.
Meanwhile, in heavy 2-quart saucepan, with wire whisk or fork, beat egg yolks with sugar until well blended. Slowly stir in hot cream. Cook over medium-low heat, stirring constantly, until mixture thickens and coats a spoon well, about 15 minutes (mixture should be about 170F to 175F degrees. But do not boil or it will curdle.) Stir in vanilla extract.
Pour cream mixture into six 3-to 4-ounce heat-safe ramekins. Refrigerate until well chilled.
About 3 hours before serving, preheat broiler if manufacturer directs. Place brown sugar in small sieve; with spoon, press sugar through sieve over top of chilled cream mixture.
Place ramekins in jelly-roll pan for easier handling. Broil 2 to 3 minutes until sugar just melts. Chill. The melted sugar will form a crisp crust over the custard. If the crust is done too early, the sugar will become soft and lost its crisp texture.
To serve, cut nectarines into wedges; peel and slice kiwifruit. Slice carambola. Place each ramekin on a plate with some nectarine, kiwifruit, carambola, and berries. |
