Chocolate Pot de Creme, Banana Caramel, Gianduja Cream and Six Questions

That is a long post title just to tell you that this is a post about a fun tag and a dessert full of rich goodness.

You see, I was tagged by Esti last week and I wanted to create something super rich and sweet to entertain you while you read my response to her tag. I am terrible about keeping track of tags, memes, awards… I apologize ahead of time if any of you have tagged me before and I have not responded to it. I am just terrible at this.

As I said, this tag came from Esti, another one of my girl-crushes. I have many. Esti is from my hometown of Bilbao and when I found her blog, Pintame El Dia, I immediately fell in love with her drawings, poetry and references to music. She and I have never met, but it turns out we were in a lot of the same places at the same time right about 10 years ago. The tag involves answering some random questions about oneself, pretty silly ones but all in good fun. So here I go…

What were you doing 10 years ago?

Finishing my economics degree at the University of Deusto, going to a lot of concerts, trying to figure out what it was I wanted to do with myself after college and getting ready to pack my bags to move to the US. It all seems like a blur now.

What are the five things on your to do list today?

Make gluten free waffles for breakfast,
Return the movie “Control” which I absolutely loved,
Take my little boy to the pool,
Search for plane tickets to fly home this summer, and of course…
Call my mom on the phone.

Three snack you enjoy?

Berries, nuts (lots of them) and petit suisse (help me find the recipe please!).

Four places you have lived?

Amorebieta, Colorado Springs, Denver, Palm Beach County.

Five things you would do if you were a billionaire?

This is a question for my husband who plays the lottery every week… I’d rather not think about being a billionaire but it would probably involve getting to see my friends and family more often.

Six people you want to know more about?

Only six??? So here is my suggestion… if you are up for it, why don’t you try to answer these questions in the comment section. I would love to learn more about you. You can answer just one question or all of them, if you’d like.

And if you haven’t tuned me out just yet, let me tell you about these shot glasses. It starts with a layer of chocolate pot de creme that I baked in a very low oven in a water bath. Most people will be shocked that you can bake in glass, as long as it’s in a low oven and in a water bath. Of course, there are many glass dishes that are made specifically to go in the oven and obviously in that case, you don’t have to worry about anything. But if you are not sure, just bake in a water bath and in low heat, just like a did here.

I made a banana caramel to go on top of the chocolate pot de creme and finished it with a layer of whipped cream flavored with gianduja. I thought the combination of chocolate, banana and gianduja would help you read through this post. I hope you enjoyed it!

Chocolate Pot de Creme

500 ml heavy cream
50 grams sugar
5 egg yolks
125 grams 70% chocolate, chopped

In a saucepan, bring the cream and the sugar to a boil. Pour over the chopped chocolate and whisk until the chocolate melts completely. Temper into the egg yolks. Strain the custard through a fine sieve.

Pour the pot de creme custard in your shot glasses or ramekins. Place these on a sheetpan and bake in a water bath at 300 degrees until set. Because I used tall shot glasses, I baked them on a tall cake pan so I could add enough water to slowly bake the custard.

Banana Caramel

110 grams sugar
40 grams glucose or corn syrup
55 grams butter
225 grams ripe bananas, pureed

Puree the bananas. Place the glucose or corn syrup in a small saucepan. When it starts to melt and bubble up, sprinkle a third of the sugar on top. As soon as that starts to melt and caramelize, add some more sugar. Let that caramelize and add the rest of the sugar. It’s ok to stir with a wooden spoon. If some crystalizes, it’s ok, let it melt. Add the softened butter, stir and add the banana puree. At this point, turn the heat off but let any chunks of harden caramel melt on the stove.

Pour in a bowl and let it cool. Once cold, pipe on top of the chocolate layer.

Gianduja Cream

1 cup heavy cream
25 grams sugar
25 grams gianduja paste or Nutella

Whip all three ingredients together until stiff peaks form. Pipe this cream on top of the banana caramel.

And since I started talking about what I was doing 10 years ago, let me leave you with the music that was buzzing around in my head around that time…

Teenage Fanclub’s “Sparky’s Dream”
Surfin’ Bichos’ “Mi Hermano Carnal”
Red House Painter’ “Brockwell Park”


you may also like…


26 Responses to “Chocolate Pot de Creme, Banana Caramel, Gianduja Cream and Six Questions”

  1. Christy says:

    banana caramel!!!mmmm… everything else seems lost when I read there is banana caramel involved…sorry aran, not that your post and the other components are unexciting, I’m just really really hooked on the combination of banana and caramel.

    As for your questions, I’ll answer this one: What are the 5 things on your to-do list today?

    A:
    1. Get to work early, make enough breakfast for the staff and get everything done right (check)

    2. Bake my brother’s birthday cake

    3. Catch Sex and the City the Movie at the cinema

    4. Continue reading my novel

    5. Go to sleep at a decent hour :)

  2. Helen says:

    This is the perfect dessert for the huge case of blues I am having right now: minimum stress (yeah right!), Father’ Day and my dad’s birthday….I would hug you if I could!! Beautiful!

  3. chriesi says:

    Thats absolutely fantastic! I must give it a try.

  4. I looooooooove that recipe !!!!! each ingredients is terrific, I can’t imagine how fabulous it is combined together :)

  5. Astrid says:

    Your post didn’t seem long at all! It was nice to know more about you. And your dessert looks exquisite, as always. You must be getting job offers from restaurants all the time!

  6. Meeta says:

    Aran whatever title you use many of us will come here because we know we’re in for a treat. But yes the title did make my pulse race a little higher!! Lovely creation and sooooo gorgeous!

  7. pea & pear says:

    Aran, my husband and I were just thinking about a banana caramel and then I tune into your page and there it is…

    What were you doing ten years go?

    Drinking black coffee and studying film

    Five things one my to do list today

    1) buy new fluffy pillows & jonquills
    2) hang my andy warhol prints
    3) get gossip about Kates date on the weekend
    4) make cauliflower soup
    5) Start organising tax return

    Cheers x

  8. Amanda says:

    A fun recipe and even better pictures totally do this post justice :)

  9. I guess I never thought to bake in glass, but your presentation turned out so lovely, that next time I just might have to! I love the flavors of this one!

  10. Ann says:

    Caramel AND banana? Now that’s a little bit of heaven!

  11. ooooooooooooo divine, chocolatey and caramelly and alcohol yummy!!!!

  12. Mrs.French says:

    Love your answers deary! and the dessert looks so, so, decadent.

  13. Banana caramel? Genius, my dear. Genius.

  14. Vera says:

    These look and sound fantastic! I didn’t know it’s possible to bake in delicate glass, thank you very much for the tip!

  15. Anonymous says:

    They look amazing!
    Although, I must ask, where did you get those fabulous shot glasses? I have been looking for some just like that for a long time!

  16. Aran says:

    Thanks everyone…
    About the shot glasses… I got them at Sur La Table but I was looking online to give you a link and they don’t have them on their web page. But I got them in their store.

  17. Que bonitas las fotos.
    Brutal el postre.
    Una de las 5 cosas q espero hacer en mis futuros viajes a Bilbao es pasar por una pastelería de Amorebieta y probar sus famosos bollos de mantequilla

    Feliz semana

  18. Mobula says:

    Que combinación más buena, platanos, caramelo y chocolate con avellanas… me podría morir después de comerme uno de ellos…

    ana

  19. linda says:

    Pretty and delicious! Especially love the banana caramel…yum!

  20. Banana Caramel sounds inspired!

  21. Esti says:

    Aran, eres maravillosa. Espero que si vienes por aquí en verano nos veamos. No sólo hemos coincidido en el pasado, sino que coincidimos ahora mismo, aquí mismo. Es una suerte haber encontrado tu blog, aunque yo sea nula para la cocina!!!
    :)

  22. Candace says:

    That’s outrageous! Love that you baked them in shot glasses!

  23. Y says:

    I can just imagine it.. poetry on the tongue :) I love those shotglasses by the way.

  24. Ginny says:

    As always I am drooling! Yummy!!!

  25. dama says:

    I came across this because I was searching for a butterscotch pot de creme (inspired by my fave dessert at Town Hall in San Francisco) to make for an anniversary dinner party Sunday. I’m torn between making this and a mocha pot de creme. Banana caramel sounds amazing and I’m very tempted to make this. If I do, I’ll let you know how it went.
    Thanks for sharing!

    What are the five things on your to do list today?

    1) Be on time to work
    2) Research pot de creme recipes 3) Hang my curtains
    4) Have a nice bath
    5) Give Beta her graduation gift

    Three snacks you enjoy?

    Blueberries, salted macadamia nuts, blue cheese crackers

    Four places you have lived?

    Just two: San Francisco and The Netherlands

    Five things you would do if you were a billionaire?

    1) Take a one-year trip around the world
    2) Pay off my parents’ house
    3) Pay off my sister’s house
    4) Pay off my brother’s house
    5) Culinary school

  26. Anonymous says:

    This sounds wonderful.I am wondering how many it will make having a party for about 20 people.
    Could you also let me know how long you baked pot de creme. Thanks

Leave a Reply