Toasted chile custard (4th st grill~ berkeley
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Toasted chile custard (4th st grill~ berkeley
  Custard    Dairy    Chiles  
Last updated 6/12/2012 1:26:48 AM. Recipe ID 61406. Report a problem with this recipe.
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      Title: Toasted chile custard (4th st grill~ berkeley
 Categories: Desserts, Dairy, Chile
      Yield: 4 Servings
 
      2 lg Eggs
      2 lg Egg Yolks
    1/3 c  Sugar, Brown
      2 tb Sugar, Brown
    1/4 ts Salt
      2 c  Cream, Heavy
    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.
 




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Recipe ID 61406 (Apr 03, 2005)

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