Summary

Ingredients

• 1 egg (s)
• 25 g suar
• 50 g amarettini
• 0.25 ¼ cup espresso
• 0.5 tablespoon ½ rum
• 125 ml milk

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Instructions

1. Preheat oven to 180°C (356°F) with fan-assist (circulating air).
2. Crumble 50 g of amarettini into small pieces.
3. Heat 125 ml milk over medium-high heat until boiling, about 5 minutes.
4. In a bowl, beat 1 egg with 25 g sugar for 3-5 minutes until pale and frothy.
5. In another bowl, mix the amarettini crumbs with 1/4 cup espresso and 1/2 tablespoon rum.
6. Pour the hot milk over the amarettini and espresso mixture.
7. Gently fold the beaten egg and sugar mixture into the combined ingredients.
8. Divide the mixture among small molds.
9. Place the molds in a water bath and bake at 180°C (356°F) for 30 minutes.
10. Reduce oven temperature to 160°C (320°F) and bake for another 30 minutes.
11. Remove from oven, let cool to room temperature, and turn out onto serving plates.
12. For enhanced flavor, refrigerate for up to 2 days before serving.