Toasted chile custard (4th st grill, berkeley, ca)

1. Whiski egg, egg yolks, 1/3 c brown sugar and salt in nonreactive bowl until just blended.
2. Scaldi cream and vanilla in a saucepan over medium heat; remove from heat; rapidly whisk in half to egg mix until smooth; add back to cream in saucepan; bring back to just below a simmer (stir constantly) until custard coats back of a spoon; remove from heat.
3. Pour custard into 4 4 ounce ramekins; place in hotel pan; plan pan in oven; fill with enough water to reach 2/3 up the sides of the ramekins; bake until set (about 35 minutes); refrigerate 3 hours.
4. To serve; sprinkle each custard with ¼ teaspoon chile powder; top with sifted brown sugar; broil until sugar is melted, not burned.