Caramelised bananas and rice krispies with chocolate custard

Serves: 4

Edit

Update

Cancel

Total Time: 140

Prep Time: 10

Cook Time: 130

• For the custard
• 40 gram(s) cocoa powder
• 100 gram(s) dark chocolate pieces
• 120 gram(s) egg yolks
• 80 gram(s) caster sugar
• 700 ml milk
• For the Rice Krispies
• 190 gram(s) caster sugar
• 70 gram(s) Rice Krispies
• knob of butter
• For the bananas
• 50 gram(s) caster sugar
• knob of butter
• 2  bananas, diced
• splash of rum

Method

1. For the custard, in one bowl mix the cocoa and chocolate. In another, the egg yolks and sugar. In a saucepan, bring half the milk to the boil and blend into the eggs. Pour this over the cocoa mixture, whisk and add the rest of the milk. Put in a glass dish and bake in a bain-marie for 2 hours at 120°C (fan oven 100°C), gas mark ½. Put in a bowl and blend until smooth. Chill until cold.
2. For the Rice Krispies, put the sugar and 1 tbsp water in a large saucepan and cook to a light caramel. Take off the heat and add the Rice Krispies. Return to the heat, stirring until coated. Stir in the butter. Spread onto greaseproof paper and, when cool, break into chunks.
3. For the bananas, gently heat the sugar in a small frying pan. As it changes colour, stir in the butter and remove from the heat. When the butter dissolves, add the bananas and the rum. Return to the heat and stir to coat, then pour onto a tray.
4. In a tall glass, put the bananas, then the custard, then the Rice Krispies. Top with whipped cream and grated chocolate.
5. From No 6 restaurant, Padstow, www.number6inpadstow.co.uk

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!