Grandmother'S Bina Pudding

• 2 1/8 cups milk
• 5 eggs
• 1 sugar
• 5 9/16 tablespoons cocoa powder bitter
• 3/4 cup macaroons Italians amaretti
• 1 3/4 ounces ladyfingers
• 2 tablespoons rum
• 1 lemon peel
• 1/2 cup sugar
• 2 tablespoons water

1. Turn the oven to 180 degrees.
2. Boil the milk with lemon zest without the white part.
3. Make the caramel in a saucepan ; put 100g of sugar with 2 tablespoons water cook over medium heat without turning, when the caramel is gold pour into a pudding mold.
4. In a blender chop amaretti with ladyfingers biscuits pour into a bowl with hot milk where you removed the lemon zest.
5. In a large bowl, beat the eggs with sugar, cocoa, rum until you have a smooth cream, slowly add the milk and cookies and mix very well.
6. Pour the mixture into a pudding mold .
7. Pour water into larger pan so as to reach halfway up the mold.
8. Be careful the water does not boil, otherwise add some cold water
9. Bake for 30 - 40 minutes until the pudding is hard to touch.
10. Remove from the oven and leave to cool before removing from the mold leave in refrigerator for at least 3 hours.

milk, eggs, sugar, cocoa powder bitter, macaroons italians, ladyfingers, rum, lemon peel, sugar, water

Taken from www.yummly.com/recipe/Grandmother_s-Bina-Pudding-1656278 (may not work)