Servings: 8
EQUIPMENT AND ADVANCE PREPARATION: Eight 6-ounce custard cups (I use Pyrex) or ramekins. A roasting or baking pan large enough to hold all the cups without touching each other or the sides of the roasting pan.
For the Caramel
* 1/2 cup (4 ounces) water
* 1 1/2 cups (10 1/2 ounces) sugar
For the Custard
* 8 (about 1 3/4 ounces) amaretti cookies
* 2 1/4 cups (18 ounces) heavy cream
* 3/4 cup (6 ounces) whole milk
* 4 large egg yolks
* 2 large eggs
* 1/2 cup (3 1/2 ounces) sugar
* 1 1/2 tablespoons unsweetened Dutch-process cocoa powder
* 4 tablespoons (2 ounces) Amaretto di Saronno
1. To caramelize the custard cups: Place the water in a medium saucepan, add the sugar, and set the pan over medium heat. Stir constantly with a wooden spoon or swirl the pan frequently until the sugar has dissolved and the liquid is clear. Turn the heat to high and boil rapidly, swirling the pan occasionally (do not stir at this point) so the sugar cooks evenly, until it turns a deep golden brown. Remove the pan from the heat and immediately divide the caramel among the custard cups. Working quickly, swirl each cup to distribute the caramel evenly around the sides, about an inch from the bottom--be careful, the caramel is very hot (you may want to keep a small bowl of ice water nearby in case a bit of caramel escapes onto a finger during the swirling process). Set the cups in the roasting pan.
2. To crush the ameretti cookies: Place them in a small zip-top bag and press them with a meat pounder or the bottom edge of a heavy saucepan. Do not use the food processor--you want crumbs, not powder. You should have 1/2 cup of cookie crumbs. Set aside until needed.
3. Preheat the oven to 350 degrees F. Position an oven rack in the center of the oven.
4. To make the custard: Place the cream and milk in a small saucepan over medium-low heat. Bring to just below the boiling point. In a medium bowl, whisk together the egg yolks, whole eggs, and sugar. Sift the cocoa powder over the top and whisk until well blended. Slowly whisk the hot cream into the yolk mixture and blend well. Pour the mixture through a fine strainer into a pitcher or large measuring cup with a spout. Stir in the crushed amaretti cookies and the amaretto liqueur.
5. Divide the warm custard among the caramelized custard cups. Place the pan in the oven, then pour enough hot tap water into the pan to come halfway up the sides of the cups. Cover the pan with foil and crimp it loosely around the edges (in about 4 places--do not make it airtight). Bake just until the centers of the custards are barely set, about 35 to 45 minutes.
6. Use a pair of tongs (or your hand protected with a kitchen towel) to immediately remove the cups from the pan and place them on a rack to cool, about 40 minutes. Refrigerate, covered with plastic wrap, for at least 6 hours or overnight before serving.
SERVING AND STORAGE NOTES:
Unmold just before serving. To unmold the custards, run a thin, sharp, flexible knife around the edges of each cup, pressing the knife into the cup rather than gouging the custard. Place a serving plate upside down on top of the cup, then, holding the two together, flip the plate right side up--the custard should slide out of the cup and onto the plate. If the custard is a bit hesitant, pick up the plate, hold the cup in place 0n the plate, and give the two a firm but gentle shake once or twice. The custards are at their best the first day or 2 after baking--as they sit, the texture becomes more dense and less delicate.
GETTING AHEAD:
The custards may be baked up to 2 days in advance. Store in the refrigerator, covered with plastic wrap. Unmold just before serving.
CLEANING TIP:
Place the custard cups in a large pot and fill with water. Bring to a gentle boil and cook until the caramel remaining in the cups dissolves.