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Ingredients:

2 egg yolks
1 tablespoon and 1-1/2
teaspoons white sugar
1 cup heavy cream
2 tablespoons and 2 teaspoons
brown sugar
2 cups raspberries

Directions:
1 Beat egg yolks in medium bowl with electric mixer on
high speed, 5 minutes or until thick and light yellow.
Gradually beat in sugar.
2 Heat cream in medium saucepan over medium heat until
just hot to the touch. A little at a time, so the eggs do
not curdle, stir half of the cream into the egg yolk
mixture. Then stir all the egg yolk and cream mixture into the
remaining cream in the saucepan. Cook, stirring continuously,
over low heat, 5 to 8 minutes, until mixture thickens; do
not boil. Pour custard into 9 inch pie plate, cover and
refrigerate 2 to 24 hours.
3 Before serving, sprinkle with brown sugar and place
under preheated oven broiler, or use a kitchen torch to melt
sugar. Serve with berries.