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1
Sift the brown sugar onto a plate in an even layer and let stand at room temperature for at least 6 hours or overnight to dry.
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2
Sift the sugar again to break up any lumps.
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3
Preheat the oven to 300.
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4
In a medium saucepan, bring the cream and milk to a boil over moderate heat.
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5
Remove from the heat, stir in the chocolate and let stand until melted, about 5 minutes.
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6
In a medium bowl, whisk the egg yolks with the granulated sugar until blended.
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7
Whisk in the chocolate mixture.
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8
Strain the custard into a large measuring cup and pour it into six 4-ounce ramekins.In a medium bowl, whisk the egg yolks with the granulated sugar until blended.
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9
Whisk in the chocolate mixture.
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10
Strain the custard into a large measuring cup and pour it into six 4-ounce ramekins.
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11
Set the ramekins in a baking dish and add enough hot water to the dish to reach halfway up the sides of the ramekins.
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12
Bake for about 40 minutes, or until the custards are set.
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13
Remove from the water bath and let cool.
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14
Cover and refrigerate for at least 6 hours or overnight.
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15
Preheat the broiler.
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16
Slice the bananas 1/8 inch thick and arrange 5 or 6 overlapping slices in a circle on top of each custard.
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17
Sprinkle the dried brown sugar evenly over the bananas and custard and broil as close to the heat as possible for about 20 seconds, or until the sugar melts.
