Toasted Chile Custard Recipe - Cooking Index
Toasted Chile Custard Recipe - Cooking Index
| Toasted Chile Custard | ||
| 2 | Eggs (large) | |
| 2 | Egg yolks (large) | |
| 1/3 cup | 65g / 2.3oz | Sugar - brown |
| 2 tablespoons | 30ml | Sugar - brown |
| 1/4 teaspoon | 1.3ml | Salt |
| 2 cups | 474ml | Cream - heavy |
| 1/4 teaspoon | 1.3ml | Vanilla |
| 2 teaspoons | 10ml | Chile de arbol - powdered |
| Toasted |
Heat oven to 300F.
Whisk egg, egg yolks, 1/3 c Brown Sugar and salt in non-reactive 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
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