Chocolate Bavarian cream

Banana custard

• 1 1/2 CUP CREAM
• 4 EGG YOLKS
• 200 GRAM CHOCOLATE, chopped
• 75 GRAM SUGAR
• 1 1/2 CUP MILK
• 6 LEAVES GELATIN, soaked in water

• 2 CUPS MILK
• 1 CUP THICK CREAM
• 75 GRAM SUGAR
• 3 TBSP CUSTARD POWDER
• 4 TBSP BROWN SUGAR
• 2 BANANAS, in very thin slices
• 2 EGGS

Bring the milk to the boil; add the sugar and the chocolate and dissolve these in the hot milk. Add the egg yolks, stir well and heat until the mixture thickens. Be careful not to boil! Switch off the heat and add the gelatin, stir well. Whip the cream. Allow the chocolate mixture to cool down to lukewarm, then mix it with the cream. Pour this in a mold and refrigerate for at least 4 hours.

Mix the milk with the sugar, the eggs and the custard powder. Heat this mixture while stirring until it almost boils. Switch off the heat and add the cream and the bananas, stir well. Add 2 tablespoons of water to the brown sugar and heat this for a minute or so; pour this on the bottom of 4 small molds and pour the custard on top. Refrigerate for 4 hours; turn the custards on plates.