• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Toasted Chile Custard

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 2 lg Eggs
  • 2 lg Egg yolks
  • 1/3 c Brown sugar
  • 2 tb Brown sugar
  • 1/4 ts Salt
  • 2 c Heavy cream
  • 1/4 ts Vanilla
  • 2 ts Chile de Arbol; powdered,
  • -toasted


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.

Chef's Note: Heat scale = mild Sweet scale = medium

California. Adapted from "Hot Spots Spicy Recipes from America's Most

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