Ginger Chile Creme Brulee

• 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

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.

egg yolks, granulated sugar, heavy cream, orange liqueur, gingerroot, serrano chili peppers, chiles, sugar

Taken from www.food.com/recipe/ginger-chile-creme-brulee-184983 (may not work)