Ingredients
8 eggs
3/8 cup unsweetened cocoa powder
1¼ cups sugar
½ cup finely chopped Amaretti di Saronno cookies
1 quart whole milk
½ cup water
Preparation
To make the custard, you can use a processor, a mixer, an eggbeater, or a whisk. Beat the eggs together with the cocoa and ¾ cup of the sugar. Don’t incorporate too much air - just beat them together. Add the crushed amaretti and beat to incorporate. Last, add the milk and beat until homogenous.
Preheat the oven to 300˚F. Put the remaining ½ cup of sugar in a skillet with the water. Bring it to a boil over high heat and cook until it reaches a medium-dark caramel color, 4 to 5 minutes. Pour the caramel into individual ramekins or a large savarin mold, making sure that it coats the surface evenly. Pour the custard into the mold(s), then set the mold(s) in a water bath, and bake in the preheated oven. If you’re using individual molds, bake for 25 minutes; if you’re using 1 large mold, bake for 1 hour. In either case, the top should be firm. Let the custard cool almost but not quite to room temperature before turning it out onto dessert plates or a platter.
