Beat your egg yolks in a bowl on high until they are thick.
Slowly beat in your granulated sugar.
Heat your cream in a pot until it gets very warm.
DO NOT LET IT GET VERY HOT!
Slowly, and a tiny bit at a time, stir in just half of your egg mixture.
Make sure they are mixed well.
You can stir in the other half of the egg mixture into the pot.
Cook on low heat, continously stirring it for about 5 to 10 minutes until the mixture thickens.
DO NOT LET THIS BOIL!
When it thickens, pour the mixture into individual custard cups and refrigerate for at least 2 hours.
When you're almost ready to serve, sprinkle the top of the custard with the brown sugar and put it under your broiler, making sure to keep a close eye on it and to use oven-safe custard cups (I recommend anything by Corning Ware or Pyrex).