Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 large eggs

  3. 2 cups cream

  4. 2 large egg yolks

  5. 1/4 teaspoon vanilla

  6. 1/3 cup sugar -- brown

  7. 2 teaspoons chile de arbol -- powdered- toasted

  8. 2 tablespoons sugar -- brown

  9. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Heat oven to 300 degrees. Whisk egg, egg yolks, 1/3 c Brown Sugar and salt in nonreactive bowl until just blended.

  2. 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.

  3. 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.

  4. 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 = medi


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