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TOASTED CHILE CUSTARD
  • 2 lg Eggs
  • 2 c Cream, Heavy
  • 2 lg Egg Yolks
  • 1/4 ts Vanilla
  • 1/3 c Sugar, Brown
  • 2 ts Chile de Arbol, powdered- toasted
  • 2 tb Sugar, Brown
  • 1/4 ts Salt
    1. Heat oven to 300 degrees. Whisk egg, egg yolks, 1/3 c Brown Sugar and salt in nonreactive bowl until just blended.
    2. 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.
    3. Pour custard into 4 4 ounce ramekins; place in hotel pan; plan pan in oven; fill with enough water to reach 2/3 up the sides of the ramekins; bake until set (about 35 minutes); refrigerate 3 hours.

     
    		 
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