Serves 8; prep time 45-50 minutes + 2 hours for chilling. In the bowl of a double boiler, beat the eggs and sugar, and stir in the cream, liquer, ginger, and both chiles. Mix well. Place the double boiler over (NOT IN) water that is *barely simmering*. Stir constantly for 30-45 minutes, until the mixture has thickened some. Too high heat or a failure to stir constantly will get you scrambled eggs, not creme brulee... When the mixture has thickened, strain it to remove the chunks of ginger and chile (this is optional, but I think it makes for a better creme brulee), and pour into 8 pyrex or ceramic serving cups. Chill for at least two hours, or overnight. Shortly before serving, remove from the refrigerator and cover the top of each serving dish with an 1/8" (3mm) layer of sugar, all the way to the edges of the dish. Hit the top of each with a blowtorch until the sugar completely carmelizes. (Blowtorches are cheap, and handy to have for skinning chiles as well, so buy one. If you must, you can put the sugared creme brulees 1" under a hot broiler to carmelize the sugar.) Let cool until the dishes can be handled, and serve. email@example.com (Larry Hunter) CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (319g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 508 (58%)|
|Amt Per Serving||% DV|
|Total Fat 56.5g||75 %|
|Saturated Fat 31.3g||156 %|
|Monounsaturated Fat 17.5g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 691.8mg||213 %|
|Sodium 220.2mg||8 %|
|Potassium 258.2mg||7 %|
|Total Carbohydrate 79.3g||23 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 79.3g|
|Protein 18.2g||26 %|
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Calories per serving: 880
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