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Toasted chile custard (4th st grill, berkeley, ca)
Artist: _ Yield: 4
Categories: Cheese & Eggs, Chile, Dairy, Desserts, North American, Puddings & Custards, South American Rating: 0
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Ingredients:
TOASTED CHILE CUSTARD
2 largeEggs
2 largeEgg Yolks
1/3 cupSugar, Brown
2 tbspSugar, Brown
1/4 tspSalt
2 cupCream, Heavy
1/4 tspVanilla
2 tspChile de Arbol, powdered
- toasted
Procedures:
1=========================== >directions <================== heat oven to 300 degrees.
2Whisk egg, egg yolks, 1/3 c brown sugar and salt in nonreactive bowl until just blended.
3Scald 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.
4Pour 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.
5To serve; sprinkle each custard with ?teaspoon chile powder; top with sifted brown sugar; broil until sugar is melted, not burned.
6=======================>notes and credits < ======================== chef"s note: heat scale = mild sweet scale = medium