2 cups milk
2 cups heavy cream
1/4 cup sugar
5 ounces milk chocolate, chopped
1/2 cup rum
1/4 teaspoon mace
1/4 teaspoon cinnamon
10 egg yolks, beaten
Combine milk, cream, and sugar, and bring to a boil. Add chocolate, and whisk until blended. Reduce rum by half in separate pan. Add spices to rum, and blend into cream mixture; whisk until blended. Temper in egg yolks.* Slice bananas, and place in bottom of ramekins. Pour custard into ramekins; bake in water bath at 275° about 25 minutes or until set in center.
After custard is complete, chill approximately 3 hours. Sprinkle top of custards with sugar, and burn with a torch (or put under broiler for approximately 15 seconds). Serve immediately. This custard is best served the day it is made. Serves 4–6.
*To temper eggs: Beat eggs, then mix them with a small amount of hot mixture that has been slightly cooled, mixing quickly until completely blended. Then blend this entire mixture back into the larger mixture. This prevents the eggs from curdling, resulting in a smoother sauce.