Toasted chile custard (4th st grill~ berkeley
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Eggs |
| 2 | larges | Egg Yolks |
| ⅓ | cup | Sugar, Brown |
| 2 | tablespoons | Sugar, Brown |
| ¼ | teaspoon | Salt |
| 2 | cups | Cream, Heavy |
| ¼ | teaspoon | Vanilla |
| 2 | teaspoons | Chile de Arbol, powdered toasted |
Directions
Heat oven to 300 degrees. Whisk egg, egg yolks, ⅓ c Brown Sugar and salt in nonreactive bowl until just blended. Scald cream and vanilla in a saucepan over medium heat; remove from heat; rapidly whisk in half to egg mix until smooth; add back to cream in saucepan; bring back to just below a simmer (stir constantly) until custard coats back of a spoon; remove from heat. Pour custard into 4 4 ounce ramekins; place in hotel pan; plan pan in oven; fill with enough water to reach ⅔ up the sides of the ramekins; bake until set (about 35 minutes); refrigerate 3 hours. To serve; sprinkle each custard with ¼ teaspoon chile powder; top with sifted brown sugar; broil until sugar is melted, not burned.