In a medium sauce pan, warm cream, vanilla, and the chile just to a near boil. Remove from heat and set aside.

In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream, vanilla, and the chile slowly.

Strain mixture into a large bowl to remove chiles, skimming off any foam or bubbles.

Divide mixture among ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake for about 50 to 60 minutes, until set around the edges but still loose in the center.

Remove ramekins from oven and leave in the water bath until cooled.

Remove cups from water bath and chill for at least 2 hours.

When ready to serve, sprinkle a thin layer of sugar over each custard cup and brulee. For best results, use a small, hand-held torch to melt sugar. If you don’t have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.