Pre-heat oven to 300ºF.
Mix egg, egg yolks and sugar in the bowl of an electric mixer on low speed for 1 minute, scraping sides of bowl until combined.
Scald heavy cream in a medium saucepan over medium heat for 6 to 8 minutes – do not boil.
Slowly add hot cream to eggs with mixer on a low speed.
Mix in vanilla extract, almond extract and Amaretto.
Pour into six 6-ounce ramekins (each ramekin should have 2/3 cup of mixture).
Place ramekins in a baking pan and pour boiling water into pan until it reaches halfway up the side of the ramekins.
Bake 35 to 40 minutes until the flans are set when gently shaken.
Remove from oven and remove ramekins from water. Cool for 4 hours or until room temperature. Refrigerate for an additional 8 hours or until the flan is firm.
Heat heavy cream to a boil in a small saucepan over medium heat for 2 to 3 minutes.
Remove from heat and add white chocolate chips whisking until melted.
Refrigerate for 8 to 24 hours.
Whip cooled cream in an electric mixer for 2 to 3 minutes or until soft peaks form.
Top each flan with 2 tablespoons of white chocolate whip and an Amaretti cookie.