|Toasted Chile Custard|
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.
From: Chef Nathan Peterson, Fourth Street Grill, Berkeley,
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