Heat the milk with the vanilla bean seeds. Add it to the egg mixture and whisk well to avoid lumps. Return the mixture to the heat and cook for a few more minutes, stirring, until it thickens completely.

Roughly crush the amaretti cookies in a bag using a rolling pin.

Now assemble the dessert cups by layering the crushed amaretti and the pastry cream, finishing with a few drops of hazelnut spread. Chill in the refrigerator for at least an hour before serving.