makes
4
prep
10 minutes
cook
30 minutes
difficulty
Mid
makes
4
serves
preparation
10
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
For the caramel
- ½ cup sugar
- 3-4 tbsp water
For the custard
- ¾ cup milk
- 4 eggs
- 3 tbsp sugar
- 2 tbsp Marsala or rum
- 2 tbsp cocoa powder, sifted
- ½ cup Amaretti biscuits, crushed
Setting time: overnight
Instructions
- Preheat oven to 160ºC.
- To make the caramel, combine sugar and water in a small saucepan and cook until golden.
- Pour the caramel into either a loaf pan or four individual ramekins, making sure to completely coat the bottom. Set aside.
- In a mixing bowl, whisk eggs and sugar together until frothy. Add cocoa, crushed amaretti biscuits and marsala or rum and mix until incorporated. Add milk and whisk vigorously.
- Pour the mixture into the loaf pan or ramekins.
- To create a bain-marie, place a rack on a large baking tray and fill the tray with hot water about two-thirds of the way up. Place the bain-marie in the oven and bake for 25-30 mins. The middle should jiggle.
- Set in the fridge for 5 hour or overnight. Once ready to serve, turn it out onto serving dishes. Garnish with extra amaretti biscuits.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
