Piedmontese Almond Pudding

Preheat oven to 300º F / 150° C.

Mix 2/3 of the sugar and water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is a medium amber color and a candy thermometer registers 320º F / 160º C, about 8 to 10 minutes. Remove from heat; whisk until smooth. The caramel should be thick enough to coat a spoon. Pour the caramel into 4 ovenproof molds.

Bring the milk and the cream to a boil. Remove from heat and stir in the chopped chocolate. In a separate bowl, beat the egg with the yolks; add the remaining sugar, beating until creamy. Add the egg mixture to the hot chocolate mixture and stir to incorporate. Pour through a wire mesh sieve and stir in the crushed amaretti, espresso and rum. Pour the mixture into the caramel-coated molds.

Place the molds into a roasting pan containing hot water and cook bain-marie style in the oven for 60 minutes, until the dessert has completely set.