By MFK Fisher
Boil the cream one minute. Pour over the well-beaten egg yolks. Heat in a double boiler 8 minutes, beating constantly. Pour into a shallow dish from which it will be served, and chill overnight.
Two hours before serving cover with a half-inch layer of brown sugar, and brown very quickly under a hot broiler. Chill again, and serve with thin crisp cookies such as langues de chat.