Bonet Torinese

Method

1. Prepare the caramel: in a saucepan, combine sugar and a little water. Heat until the sugar dissolves and turns a deep amber color. Be careful not to burn it.
2. Pour the caramel into the bottom of your baking molds (or a single large mold), tilting to coat evenly. Set aside.
3. In a separate saucepan, gently heat the whole milk over low heat until warm. Do not let it boil.
4. In a large bowl, whisk together 4 whole eggs and 1 egg yolk with the sugar until well combined.
5. Sift the cocoa powder into the egg mixture and stir until smooth.
6. Gradually pour the warm milk into the cocoa-egg mixture, stirring constantly.
7. Crush the amaretti cookies into coarse crumbs (not too fine) and fold them into the mixture.
8. Pour the mixture into the caramel-lined molds.
9. Place the molds in a baking dish and pour hot water into the dish until it reaches about halfway up the sides of the molds (bain-marie).
10. Bake in a preheated oven at 150-160°C (300-320°F) for about 1 hour, or until set but still slightly jiggly in the center.
11. Remove from the oven and let the molds cool completely, then refrigerate for at least 4 hours or overnight.
12. To unmold, run a knife around the edge of each mold, invert onto a plate, and let the caramel sauce flow over the pudding.
13. Serve chilled, optionally with a dollop of whipped cream.