Toasted Chile Custard (4th St Grill~ Berkeley Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 large: Eggs,
2 large: Egg Yolks,
1/3 cup: Sugar, Brown
2 tbsp: Sugar, Brown
1/4 tsp: Salt,
2 cup: Cream, Heavy
1/4 tsp: Vanilla,
2 tsp: Chile de Arbol, powdered toasted
Directions:
Heat oven to 300 degrees. Whisk egg, egg yolks, 1/3 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 2/3 up the sides of the ramekins; bake until set
(about 35 minutes); refrigerate 3 hours. To serve; sprinkle each
custard with 1/4 teaspoon chile powder; top with sifted brown sugar;
broil until sugar is melted, not burned.
Source from luhu.jp
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 2/3 up the sides of the ramekins; bake until set
(about 35 minutes); refrigerate 3 hours. To serve; sprinkle each
custard with 1/4 teaspoon chile powder; top with sifted brown sugar;
broil until sugar is melted, not burned.
Source from luhu.jp