Bring the milk to boil. Turn off the heat and add the grated ginger, crumbled amaretto and the tumeric.
Stir and leave to rest for 10 minutes.
Mix with an immersion blender. Filter through a strainer and leave to cool off.
Put to boil 1.5 l of water (50 oz). Pre-heat the oven at 160°.
Crack open the eggs in a big bowl and add the sugar. Mix with a whisk but without whipping.
Add liquor and milk, then mix. Pour the mixture in 6 aluminum disposable cups.
Line a high edge baking tin with baking paper. Put the aluminum cups in the tin and fill it with the boiling water. Water should reach half of the cups.
Cook in water bath in the pre-heated oven at 160° C (320° F) for 35-40 minutes. To check if they are read use a toothpick: insert the toothpick and if it comes out dry-ish they are ready.
Let them cool off before transferring them in the fridge. Refrigerate for ate least 3 hours.
Remove the bonets from the cups with the help of a knife, transfer directly on the serving plate.
Garnish with the caramel sauce and the caramelized almond crumble (or alternatively with crushed amaretto).