Chocolate Pot de Crème
150 grams Whole milk
125 grams Heavy cream
25 grams Granulated sugar
2 each Egg yolks
¼ Vanilla bean or 3 grams vanilla extract
130 grams Dark chocolate
5 mason jars
Place your chopped chocolate on a stainless bowl over a water bath method.
Bring to a simmer milk and heavy cream into a stainless sauce pan.
Whisk together egg yolks, sugar and vanilla.
Gradually whisk hot milk mixture into the egg mixture to temper.
Return custard to saucepan.
Keep stirring over low heat until custard thickens and leaves path on the spatula.
Strain the mixture over the melted chocolate and mix well or use the hander mixer.
Pour into mason jars and refrigerate at least for 2 hours
100 grams Brown sugar
65 grams Oatmeal
100 grams All-purpose flour
½ gram Baking powder
½ gram Baking Soda
½ gram Salt
85 grams Melted butter
Sift all dry ingredients together.
Add melted butter and mix by hands until you obtain a crumbly texture.
Refrigerate for 10 minutes before baking.
Bake at 165°C/325°F for 12-15 minutes or until golden brown.
25 grams Butter
50 grams Granulated sugar
40 grams Dark rum “Damoiseau”
2 each Bananas
Melt butter and sugar in a large skillet over medium heat.
Cook while stirring, until the sugar caramelizes, about 5-7 minutes.
Add the bananas, cut around ½ inch, and cook until glazed and golden, 1 to 2 minutes.
Add the rum to the pan and return to medium heat.
Warm for a few seconds without stirring, then carefully tilt the pan so the rum ignites.
Spoon the flaming sauce over the bananas.
Remove chocolate pot de creme jars from the refrigerator.
Put a thin layer of oatmeal streusel on top of chocolate pot de crème.
Spoon 3-4 pieces of the bananas flambé with sauce on top of streusel.
Garnish with a piece of lime zest and edible flower.