Crème Brulee

4 lrg egg yolks

3 Tbsp. granulated sugar

2 cups heavy whipping cream

1/3 cup packed brown sugar

Beat egg yolk in medium bowl with electric mixer on high speed until thick and lemon colored.  Gradually beat in granulated sugar.  In 2 quart sauce pan over medium heat, heat whipping cream until hot.  Gradually stir in at least half of the hot cream into egg yolk mixture.  Stir all back into hot cream in sauce pan.  Cook over low heat 5 to 8 minutes, stirring constantly, until mixture thickens (do not boil).  Pour custard into ungreased pie plate, 9x1 ¼ inches.  Cover and refrigerate at least 2 hours but no more than 24 hours.  Set oven to broil.  Sprinkle brown sugar over custard.  Broil with top about 5 inches from heat for about 3 minutes or until sugar is melted and forms a glaze.  Serve.  Can top with a few raspberries.