Bunet

Method

1. Place the brown sugar, white sugar, amaretti biscuits, and cocoa powder in a blender.
2. Blend on low speed while adding the milk in a steady stream.
3. Add the egg yolk and whole eggs one at a time, continuing to blend.
4. Add the amaretto liqueur and blend until smooth.
5. Pour the mixture into individual ramekins or a single loaf pan.
6. Place the molds in a deep baking dish and pour hot water into the dish to reach halfway up the sides of the molds (water bath).
7. Bake in a preheated oven at 160°C (320°F) for about 30 minutes for small ramekins, or 45 minutes for a large mold.
8. Remove from the water bath and let cool at room temperature, then refrigerate until firm.
9. To serve, top with crumbled amaretti biscuits and optionally hazelnut crumble, caramel, or cocoa powder.