2 large ripe bananas
1 cup salted caramel sauce
1 cup organic chocolate hazelnut spread
3 large room temperature egg yolks
Preheat oven to 325 F
Whisk all the ingredients until smooth. Put through a strainer and divide into 8 extra small ramekins (3" by 2"). Place ramekins in a roasting pan with at least 2" around the sides. Fill the roasting pan with hot water to cover the bottom half of the ramekins. The pan should be in the middle rack in the oven. Cover pan with foil loosely and bake for about 25 to 30 minutes or until set (they will not be completely set in the center). Remove foil and leave to cool completely in the oven before you take them out.
Refrigerate for three hours before serving.