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Toasted Chile Custard


2 lg Eggs
2 lg Egg Yolks
1/3 cup Sugar, Brown
2 tablespoon Sugar, Brown
1/4 teaspoon Salt
2 cup Cream, Heavy
1/4 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 1/4 teaspoon chile powder; top with sifted brown sugar; broil until sugar is melted, not burned.




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