Toasted chile custard (4th st grill~ berkeley

Yield: 4 Servings

Measure 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

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.

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