Recipe - Larry Hunters Ginger Chile Creme Brulee

4 Eggs
2 Egg yolks (more)
2 pt Cream
1 cup Sugar
3 tablespoon Orange liquer (e.g. Triple
Sec)
4 tablespoon Finely minced ginger root
4 Finely minced Serrano chiles
2 Dried Habaneros; stemmed,
seeded and powdered
Granulated sugar (for the
tops)

Serves 8; prep time 4550 minutes + 2 hours for chilling.

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 3045
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. (Blowtorches are cheap, and handy to have for
skinning chiles as well, so buy one. If you must, you can put the sugared
creme brulees 1" under a hot broiler to carmelize the sugar.) Let cool
until the dishes can be handled, and serve.

hunter@work.nlm.nih.gov (Larry Hunter)

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