Preparation / Directions:
Beat egg yolks and 3 tablespoons sugar in heatproof bowl until pale and
Place over saucepan of boiling water and whisk until pale and very thick, 4
to 5 minutes. Cool. (Can be made ahead. Cover and refrigerate up to 24 hours.)
Fold in cream; set aside.
Combine water, oats and salt in medium saucepan. Bring to boil; reduce heat
to medium and cook, stirring occasionally, until thick, 5 minutes. Stir in milk
Spoon oatmeal into each of 6 ovenproof shallow bowls or gratin dishes. Top
each with scant 1/4 cup cream mixture. Broil 3 inches from heat source 1 to
2 minutes, until golden brown. Sprinkle with remaining 3 tablespoons brown
sugar, the coconut and fruit.