Difficulty: Easy (2/5)
Peel the kiwis and cut them into 3 mm thick slices. In a saucepan, whisk the egg yolks with the vergeoise until foamy and pale. Gradually incorporate the cream, whisking continuously.
Cook over low heat, stirring with a spatula, until the cream thickens to a custard-like consistency.
Divide the kiwi slices evenly among 4 small ovenproof dishes. Pour the cream over top and broil for 2-3 minutes until golden and caramelized.
Serve immediately for peak flavor and texture.
