Bonet

Name: Bonet
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Piemontese
Ingredients: 100 g caster sugar; 500 ml Whole milk; 4 large Eggs; 75 g caster sugar; 100 g amaretti secchi; 40 g Unsweetened cocoa powder; 30 ml Dark rum; 30 ml espresso coffee

A classic Piedmontese baked custard enriched with cocoa, crushed amaretti biscuits and dark rum, coated in glossy amber caramel.

🇮🇹Italy· Piedmont

Prep: 20 min
Cook: 45 min
Total: 65 min
Servings: 6
Difficulty: Medium
Calories: 340 kcal

Ingredients

0 of 8 gathered

Servings

100 g caster sugar — for the caramel
500 ml Whole milk — lukewarm
4 large Eggs — at room temperature
75 g caster sugar — for the custard base
100 g amaretti secchi — dry crisp amaretti biscuits, finely crushed
40 g Unsweetened cocoa powder — sifted
30 ml Dark rum — or dry Marsala
30 ml espresso coffee — freshly brewed, cooled

Equipment

•1-litre loaf tin or ring mould
•Deep roasting tin
•Mixing bowl
•Small saucepan
•Whisk

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 14 g
carbs: 44 g
fibre: 2 g
protein: 8 g
calories: 340 kcal

Instructions

1
Preheat the oven to 150C or 130C fan.
2
Heat the caramel sugar with one tablespoon of water in a small pan until it melts into a deep amber syrup.
3
Pour the hot caramel immediately into a 1-litre loaf tin, tilting it to coat the base and lower sides.
4
Whisk the eggs and custard sugar gently in a bowl until combined without creating excessive foam.
5
Stir the sifted cocoa powder and crushed amaretti into the egg mixture until smooth.
6
Gradually whisk in the lukewarm milk, rum and cooled espresso.
7
Pour the custard mixture through a fine sieve directly over the caramel in the prepared tin.
8
Set the tin inside a deep roasting tray and pour boiling water into the tray halfway up the sides.
9
Bake for 40 to 45 minutes until the custard is set at the edges with a soft wobble in the centre.
10
Cool the tin completely to room temperature, then chill in the refrigerator for at least 4 hours.
11
Run a thin knife along the edges and invert the tin onto a lipped serving dish.

Chef's tips

Do not over-whisk the eggs, as excess air bubbles cause an uneven texture in the baked custard. Always ensure the water in the roasting bath is simmering hot when placing the dish in the oven.

Ingredient substitutions

dark rum → dry Marsala wine or an extra shot of espresso
amaretti secchi → gluten-free dry almond amaretti to make the dish gluten-free

Storage

Store covered in the refrigerator for up to 3 days.

Reheating

Serve chilled straight from the fridge; do not reheat.

Common mistakes to avoid

•Baking at too high a temperature, which boils the custard and produces a rubbery, holy texture.
•Attempting to turn the custard out while still warm, which causes it to collapse.