Mini Pyre with Chocolate and Banana

Cut brioche into cubes. Chop the chocolate. Mix eggs, sugar and salt.

In a small saucepan, bring whipping cream and coffee cream to a simmer. Slowly stir into egg mixture. Strain this and allow to cool.

Cut bananas in half and slice. Combine sugar and butter in a saucepan over medium heat until smooth. Stir in rum and lemon juice. Add bananas and toss until well coated with sugar sauce. Set aside.

Grease 8 ramekins. Now layer brioche cubes, banana slices and syrup alternately on the ramekins. Sprinkle chocolate shavings on top, finish with brioche cubes. Pour egg mixture over top.

Let stand for 30 minutes, occasionally pressing the contents firmly into the ramekins.

Preheat oven to 180 degrees, bring water to boil, place ramekins in ovenproof dish and pour hot water until ramekins are halfway in water bath. Cover with aluminum foil and bake for 20-25 minutes.

Remove foil and bake for another 30 minutes until golden brown.

Let rest for 15 minutes before serving.

Preparation Tip:

The bananas can be completely or partially replaced by apricots - the fine acidity of the apricots tastes just great.

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