Mix the egg yolks, the vanilla extract, 1/2 tsp. of Smoked Serrano chili powder and 4 Tbs of turbinado sugar in a bowl, beat until creamy.
Heat the cream in a medium sauce pan over medium heat until just boiling, remove from heat and cover, let sit for 15 minutes.
Slowly mix the cream in with the yolk mixture until well blended.
Using 6 ramekins â or if you are like me and donât have 6 of them, use your muffin pan â thatâs right your muffin pan, with 12 baking cups in them. Fill the ramekins and/or muffin cups with the mixture.
Now put the ramekins/muffin tin into a roasting pan (I used the bottom of my broiler pan) half filled with hot water, and insert into a 325 oven. Cook until custard is just set and still a little shaky.
Carefully (donât want any hot water splashing about)
take the muffin tin (yes or ramekins) out of the pan, and put into the refrigerator for at least 2 hours.
Once chilled mix the balance of the sugar (turbinado & brown sugar) with a 1/2 tsp. of Smoked Serrano chili powder together, as this is going to be the topper to your CrÃ¨me Brulee.
Sprinkle the sugar mixture over the cups/ramekins and put under your broiler (alternately you can use a blow torch if you have one handy and want to impress your friends and/or scare your spouse & kids) Watch closely and remove as they start to brown (only a few minutes).
Add a dollop of whip cream and a dash of Smoked Serrano Chili powder to the top