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Toasted Chile Custard
2 large eggs
2 large egg Yolks
1/3 cup brown sugar
2 tb brown sugar
1/4 ts salt
2 cup heavy cream
/4 ts vanilla
2 ts toasted chile de arbol, powdered
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 1/4 teaspoon chile powder,
top with sifted brown sugar, broil until sugar is melted, not
burned.
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Chile Custard