Caramel Cream

• 4 egg yolks
• 1 pint double cream
• light brown sugar

Beat egg yolks with 2 to 4 tablespoons light brown sugar until light and frothy. Bring cream to a boil in the top of a double saucepan; boil for 1 minute and pour over the egg yolks. Mix well; then return mixture to top of double saucepan and cook over hot but not boiling water, stirring constantly,