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	GINGER CHILE CREME BRULEE 4 eggs + 2 yolks 2 pints (1 litre) cream 1 cup sugar 3 tbsp orange liquer (e.g. triple sec) 4 tbsp finely diced ginger root 4 finely diced serrano chiles 2 dried habaneros, stemmed, seeded and powdered granulated sugar (for the tops) In the bowl of a double boiler, beat the eggs and sugar, and stir in the cream, liquer, ginger, and both chiles. Mix well. Place the double boiler over (NOT IN) water that is *barely simmering*. Stir constantly for 30-45 minutes, until the mixture has thickened some. Too high heat or a failure to stir constantly will get you scrambled eggs, not creme brulee... When the mixture has thickened, strain it to remove the chunks of ginger and chile (this is optional, but I think it makes for a better creme brulee), and pour into 8 pyrex or ceramic serving cups. Chill for at least two hours, or overnight. Shortly before serving, remove from the refrigerator and cover the top of each serving dish with an 1/8" (3mm) layer of sugar, all the way to the edges of the dish. Hit the top of each with a blowtorch until the sugar completely carmelizes.
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