Preheat the oven to 160 ° C (convection). For the caramel, heat 60 g sugar and 3 tablespoons water in an uncoated pan and let it caramelize nicely. Pour the caramel out of the bottom of 4 soufflé molds and set aside.
Now mix the eggs, sugar, cornstarch and cocoa powder to a creamy mixture. Then add the creme fraîche, the milk, the crumbled amarettini and the rum and mix. Fill the pudding into the individual soufflé molds, place the containers in a hot water bath and let them cook in the oven for about 40 minutes.
After the cooking time, remove it, let it cool down and put it in the fridge for about 2 1/2 hours. Then turn the pudding out onto a plate and garnish. The caramel is nice and liquid.
I used soufflé molds with a diameter of 7 cm and a height of 4 cm. Then the recipe is enough for 6 people.
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