I've never made this but someone asked for the recipe.
Beat together until creamy & smooth 9 egg yolks with 6 Tbsp of caster sugar. Mix in 900mls of pure cream. Pour the mixture into a saucepan & beating with a rotary beater or a whisk over a medium heat, bring the custard just to boiling point when it will thicken (be careful it does not catch). Cool & add 2 tsp of vanilla.
Place in a large shallow oven-proof dish & when quite cold sprinkle evenly with brown sugar pushed through a strainer, use about 3-4 Tbsp.
Place under the griller to caramelise & crispen the sugar. Place in the refrigerator. Approx. 3/4 hour before serving place in the deep freeze and serve very cold. Naturally you must make sure the custard doesn't freeze. Serve with pureed berries.