6		egg yolks
½	c.	white sugar
2	c.	heavy cream
1½	tsp.	vanilla extract
1		baked 8-inch pie shell
2	c.	sliced fresh strawberries
½	c.	light brown sugar

Mix egg yolks and white sugar; set aside. In a medium saucepan, heat cream to almost boiling, stirring constantly. Remove from heat. Gradually add heated cream to yolk-and-sugar mixture, whisking thoroughly. Return to saucepan.  Cook over medium heat, stirring constantly until custard thickens, about 3 minutes. Remove from heat and stir in vanilla.  Pour into custard cups. (See note)

Bake at 350° for 30 to 35 minutes.  Custard is done when a knife inserted in the midle comes out clean.

Remove from oven and cook for 15 minutes. Cover with wax paper and refrigerate for 24 hours. Spread 1/3 of the custard in the bottom of a baked 8-inch pie shell.  Layer strawberries over custard. Top with remaining custard, sealing fruit in.

Preheat broiler. Sift brown sugar over custard. Cover edges of pastry with aluminum foil. Place pie as close to broiler as possible. Broil for 1½ minutes until sugar is melted but not burned. Watch carefully. Remove from broiler and refrigerate for at least one hour before serving.

Note: If you don't have custard cups, use a muffin pan with at least 9 spaces. Place the filled muffin pan in a large sheet-cake pan containing one inch of water.