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Recipe Name: Larry Hunter's Ginger Chile Creme Brulee Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 8

4 Eggs
2 Egg yolks, more
2 Pint(s) Cream
1 Cup(s) Sugar
3 Tablespoon(s) Orange liquer, e.g. Triple
4 Tablespoon(s) Finely diced ginger root
4 Finely diced Serrano chiles
2 Dried Habaneros, stemmed
seeded and powdered
Granulated sugar, for the
of a double boiler, beat the eggs and sugar, and stir in thecream,
liquer, ginger, and both chiles. Mix well. Place the doubleboiler
over (NOT IN) water that is barely simmering. Stir constantlyfor 30-45
minutes, until the mixture has thickened some. Too high heator a
failure to stir constantly will get you scrambled eggs, not
cremebrulee...When the mixture has thickened, strain it to remove the
chunks of gingerand chile (this is optional, but I think it makes for a
better cremebrulee), and pour into 8 pyrex or ceramic serving cups.
Chill for atleast two hours, or overnight.Shortly before serving,
remove from the refrigerator and cover the topof each serving dish with
an 1/8" (3mm) layer of sugar, all the way tothe edges of the dish. Hit
the top of each with a blowtorch until thesugar completely carmelizes.
(Blowtorches are cheap, and handy to havefor skinning chiles as well,
so buy one. If you must, you can put thesugared creme brulees 1" under
a hot broiler to carmelize the sugar.)Let cool until the dishes can be
handled, and (Larry Hunter)CHILE-HEADS
ARCHIVESFrom the Chile-Heads recipe list. Downloaded from Glen's MM

Nutrition (calculated from recipe ingredients)
Calories: 357
Calories From Fat: 226
Total Fat: 25.6g
Cholesterol: 219.9mg
Sodium: 61.5mg
Potassium: 107.6mg
Carbohydrates: 28.1g
Fiber: <1g
Sugar: 25.5g
Protein: 5.1g

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