Toasted Chile Custard (4th St Grill Berkeley Recipe

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Mexican Dessert Recipes

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

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.

Servings: 4

 

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