Pudding with eggs and macaroons

INGREDIENTS FOR 4 PERSONS:

4 eggs

6 tablespoons granulated sugar

pint of milk

50 grams of dried macaroons

2 tablespoons unsweetened cocoa powder

2 tablespoons rum

HOW TO COOK:

Beat the eggs in a bowl, add 4 tablespoons sugar, cocoa, finely crumbled macaroons with hands, the rum and milk. Mix everything with the help of a whip.

Preparing the caramel: heat up 2 tablespoons of sugar in a saucepan until it becomes golden-brown color, spray a bit of water by sugar become stringy and mixed by turning the small pan on high flame. Pour the caramel so got into a mold, which was kept warm to facilitate the flow, so that veils the bottom and the walls.

Cool the caramel, pour the mixture into the mold and cook in the oven, previously heated to 180 ° C, a water bath for 45 minutes.

When the mixture will be well-coagulated, cool the mold and then invert it before you serve, on a serving platter, in the refrigerator for 2 to 3 hours.