|Granulated sugar||2 Tablespoon|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Blueberries/Raspberries / sliced strawberries||2 Cup (32 tbs), sliced|
|Nectarines/Peaches||3 , thinly sliced|
|Packed brown sugar||1⁄3 Cup (5.33 tbs) (Have Ready At Serving Time)|
Beat egg yolks until thick and lemon colored, about 5 minutes.
Gradually beat in granulated sugar.
Heat whipping cream in 1 1/2-quart saucepan over medium heat just until hot.
Stir at least half of the hot cream gradually into egg yolks.
Blend into hot cream in saucepan.
Cook, stirring constantly, until mixture thickens, about 5 minutes (do not boil).
Pour into 9-inch pie plate.
Refrigerate at least 2 hours but no longer than 24 hours.