Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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