Toasted Chile Custard (4Th St Grill, Berkeley)

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Servings: 4 Difficulty: Intermediate
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A velvety, rich custard with a warm, spicy kick from toasted chiles and a caramelized sugar crust.
Toasted Chile Custard (4th St Grill~ Berkeley recipe image
Toasted Chile Custard (4th St Grill~ Berkeley recipe image
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Toasted Chile Custard (4Th St Grill, Berkeley)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 753.8

Description

This elegant Toasted Chile Custard offers a sophisticated twist on classic crme brle. The base is an incredibly smooth, vanilla-infused egg and cream custard that sets into a silky, pudding-like texture. The magic happens in the finish: a dusting of powdered chile de arbol adds a gentle, warming heat that contrasts beautifully with the sweet, caramelized brown sugar crust created under the broiler. Its a dessert that balances comfort with complexity, making it perfect for dinner parties or special occasions. The subtle spice lingers on the palate, inviting another bite without overpowering the delicate dairy notes. Simple ingredients come together to create a restaurant-quality experience at home.

Ingredients

Directions

  1. Preheat oven to 300F (150C).
  2. In a nonreactive bowl, whisk together the eggs, egg yolks, 1/3 cup brown sugar, and salt until just blended and smooth.
  3. In a saucepan, combine the heavy cream and vanilla. Heat over medium heat until it begins to scald (small bubbles form around the edges), then remove from heat.
  4. Rapidly whisk half of the hot cream mixture into the egg mixture to temper the eggs.
  5. Whisk the tempered egg mixture back into the remaining cream in the saucepan.
  6. Return the saucepan to low heat and stir constantly until the custard thickens enough to coat the back of a spoon, being careful not to let it boil. Remove from heat.
  7. Divide the custard evenly among four 4-ounce ramekins.
  8. Place the ramekins in a large roasting pan or hotel pan. Fill the pan with hot water until it reaches about two-thirds up the sides of the ramekins.
  9. Bake for approximately 35 minutes, or until the custards are set but still slightly jiggly in the center.
  10. Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 3 hours to chill thoroughly.
  11. Just before serving, sprinkle each chilled custard with 1/4 teaspoon of powdered chile de arbol and top evenly with the remaining 2 tablespoons of brown sugar.
  12. Broil under high heat for 1-2 minutes, watching closely, until the sugar melts and caramelizes but does not burn. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 753.8kcal
% Daily Value *
Total Fat 62.0g96%
Saturated Fat 31.8g159%
Cholesterol 858.5mg287%
Sodium 1320.4mg56%
Total Carbohydrate 33.0g11%
Dietary Fiber 0.1g1%
Sugars 32.9g
Protein 17.1g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the chile powder is fine and evenly distributed for consistent heat. If you prefer more heat, increase the chile powder slightly; for less, reduce it.

Watch the broiling step closely as the sugar can go from caramelized to burnt in seconds.

Store leftovers covered in the refrigerator for up to 2 days, though the caramelized crust will soften. Re-broil briefly if a crisp crust is desired.

Keywords: custard, chile, dessert, creamy, spicy, sweet, baked, broiled, caramelized, rich, elegant, vegetarian, chile de arbol, heavy cream, egg yolk, brown sugar, vanilla, ramekin, water bath, chilled, spicy dessert
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