Chocolate Amaretto Custard
¾ cup sugar
2 ⅔ tablespoons sifted unsweetened cocoa powder
2 ⅔ tablespoons crumbled Amaretti cookies
2 cups milk
1. Preheat the oven to 325 degrees F. In a small, heavy saucepan, heat ¼ cup of the sugar over a very low heat, stirring constantly until the sugar melts, about 8 minutes. Remove from the heat and quickly pour a little of the melted sugar into the bottom of each of 4 individual baking cups. Move the cups around so the caramelized sugar spreads out a bit (the sugar doesn’t have to cover the bottom perfectly; it will melt again when it’s baked). Set the cups aside.
2. In a bowl, beat the remaining ½ cup of sugar with the eggs, cocoa, and amaretti. Add the milk and mix well.
3. Pour the custard into the 4 cups and place them on a rack in a pan of hot water about 1 inch deep. Bake for 30 to 40 minutes. To test if the bonet is done, insert a knife near the edge of the dish. If the blade comes out clean, the custard will be solid all the way through. Remove the cups from the pan and cool on a rack.