Ginger Chile Creme Brulee

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 8 egg yolks
• 1/2 cup granulated sugar
• 2 cups heavy cream
• 2 tablespoons orange liqueur
• 2 tablespoons gingerroot, finely grated
• 2 serrano chili peppers, diced
• 1 dried habanero chiles or 1 ancho chili, seeded and powdered
• 1/4 cup granulated sugar

Recipe

• 1 in a large bowl whisk the egg yolks and sugar until the sugar is dissolved and the mixture is thick and pale yellow.
• 2 add the cream, liqueur, gingerroot, and chiles.
• 3 place the mixture in the top of a double boiler over gently simmering water.
• 4 stir constantly for 30 to 45 minutes or until the mixture thickens enough to coat the back of a wooden spoon.
• 5 remove the custard from heat and strain into a large, clean bowl.
• 6 the custard will thicken as it cools. chill for a least 2 hours or overnight; divide among 6 5-oz custard cups.
• 7 when ready to serve, sprinkle about 2 teaspoons of sugar over each custard and caramelize with brulee torch or under broiler. place in refrigerator and chill for a few minutes before serving.