Recipe - Toasted Chile Custard

2 lg Eggs
2 lg Egg yolks
1/3 cup Brown sugar
2 tablespoon Brown sugar
One fourth teaspoon Salt
2 cup Heavy cream
One fourth teaspoon Vanilla
2 teaspoon Chile de Arbol; powdered,
toasted

Heat oven to 300 degrees.

Whisk egg, egg yolks, 1/3 cup 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 One fourth teaspoon chile powder; top with
sifted brown sugar; broil until sugar is melted, not burned.

Chef's Note: Heat scale = mild Sweet scale = medium

Source: Chef Nathan Peterson, Fourth Street Grill, Berkeley,

California. Adapted from "Hot Spots Spicy Recipes from America's Most

Celebrated Fiery Foods Restaurants" by Dave DeWitt, 1992

Reprinted in Food Arts Magazine June 1993, page 82

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.