Recipe by PaulaG
I found this recipe in the fall 2005 issue of Sabroso, a local entertainment and dining guide. It is credited to Larry Hunter, a scientist at the National Institute of Health who is reported to be an accomplished cook. He developed this for a potluck gathering of "chileheads". Don't let the name fool you, this recipe is sweet and very spicy.
Top Review by cookiedog
This had an incredible flavor! I used 1/2 tsp California chile powder in place of the ancho/habanero chile. I made this 2 times because I was having trouble getting the texture down. This first time I think it cooked too long even though it was less than the suggested amount of time. I had to "push" it through the strainer which left it with a lumpy texture. Because the flavor was so good I tried a second time. This time I cut the recipe in half and only cooked it for 10-15 minutes which was when it was coating the back of the wooden spoon. I put it in the fridge for 4 hrs. and although it had thickened it was still somewhat loose.I hope someone will give this a shot and get the texture down because the flavor is a welcome change to most desserts!
- 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
Directions See How It's Made
- In a large bowl whisk the egg yolks and sugar until the sugar is dissolved and the mixture is thick and pale yellow.
- Add the cream, liqueur, gingerroot, and chiles.
- Place the mixture in the top of a double boiler over gently simmering water.
- Stir constantly for 30 to 45 minutes or until the mixture thickens enough to coat the back of a wooden spoon.
- Remove the custard from heat and strain into a large, clean bowl.
- The custard will thicken as it cools. Chill for a least 2 hours or overnight; divide among 6 5-oz custard cups.
- 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.