Bonet

Instructions
Beat the eggs with 120 g sugar; when well assembled, mix the warmed milk, the crumbled Amaretti and finally cocoa and rum. With the remaining sugar and a little water caramelize the pudding mould, taking care to slide the sugar on the sides. Fill the mould with the previously prepared mixture and cook it in a bain–marie, covered, for an hour in a hot oven. Take care that water never comes to boil. Let rest the cake after turning off the oven, for about ten minutes, then remove from the mould and serve hot or cold, to taste.