Beat egg yolks in medium bowl with electric mixer on high speed about 5 minutes or until thick and lemon colored. Gradually beat in granulated sugar.
Heat whipping cream in 2-quart saucepan over medium heat just until hot.
Gradually stir at least half of the hot cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat 5 to 8 minutes, stirring constantly, until mixture thickens (do not boil).
Pour custard into ungreased 8 ramekins. Cover and refrigerate at least 2 hours but no longer that 24 hours.
Set oven control to Broil. Sprinkle brown sugar over custard. Broil with top about 5 inches from heat about 3 minutes or until sugar is melted and forms a glaze.