Boil the sugar and water in a saucepan over medium heat until it turns a deep brown color.
Pour the caramel into individual molds and allow to cool.
Beat the whole eggs in a bowl with the granulated sugar.
Add the cocoa powder and mix well. When the mixture is well combined, add the crushed amaretti cookies and the rum. Heat the milk in a separate saucepan and add to the mixture, whisking continuously.
Pour the mixture into the molds coated with caramel.
Place the molds in a pan of hot water (filled to half of the height of the molds) and cook in this bain marie at 300°F for 40-50 minutes until completely set.
Chef's Tips: The mixture must be beaten well to ensure that the unsweetened cocoa is completely dissolved and does not form lumps. The "bain marie" must be placed in a preheated oven, and the water placed in the pan must be preheated to prevent the dessert from excess exposure to oven heat. Allow the custards to cool completely before unmolding. The custard tastes better the day after it is prepared.