Chocolate milk and rum custard
A silky, fabulous custard, spiked with rum.
Ingredients
4 eggs
100g castor sugar
2 tbsp good quality dark cocoa
50g amaretti biscuits, crumbled
500ml un-homogenised, organic or biodynamic milk
2 tbsp rum
Method
Pre-heat oven to 180 degrees. Beat eggs in a bowl then add 60g of sugar with cocoa, crumbled amaretti biscuits, milk and rum. Mix well, taking care not to break up amaretti crumbs too much.
Place remaining sugar in a small saucepan with 2-3 tablespoons of water. Boil until sugar caramelises to a dark colour. Remove from heat and carefully pour hot caramel evenly into eight dariole or pudding moulds, then top with milk mixture, filling to 2cm from the top of each mould.
Place moulds in a high-sided oven tray and pour in enough water to submerge moulds to two thirds their height. Place in oven for 30 minutes. Remove from oven but let puddings cool in water bath.
Remove each pudding from its mould onto its own plate.
Drink: Rum or grappa
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