| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | California | Dessert | 4 | Servings |
INGREDIENTS
| 2 | lg | Eggs |
| 2 | lg | Egg yolks |
| 1/3 | c | Brown sugar |
| 2 | tb | Brown sugar |
| 1/4 | ts | Salt |
| 2 | c | Heavy cream |
| 1/4 | ts | Vanilla |
| 2 | ts | Chile de Arbol; powdered, toasted |
INSTRUCTIONS
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. 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 CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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