Bonet: Piedmont’s chocolate, coffee and amaretti pudding
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Bonet (Piedmontese chocolate and amaretti pudding)
Serenella finally revealed her recipe (under torture). She sometimes makes it for our welcome dinner, and nobody leaves a crumb. Bonet is a baked custard from Piedmont, rich with cocoa, coffee, rum and crushed amaretti, under a glossy layer of caramel. Its name may come from the Piedmontese word for “hat.”
- Prep Time: 20 minutes
- Cooling: 1 hour
- Cook Time: 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 10 servings
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 liter (4 cups) fresh whole milk
- 220 g (8 oz) small amaretti cookies
- 200 g (1 cup) sugar
- 50 g (about ½ cup) unsweetened cocoa powder
- 1 espresso cup of very strong coffee
- 1 tbsp ground coffee
- 5 eggs
- Half a shot glass of rum
- For the caramel: 5 tbsp sugar and a few drops of lemon juice
Instructions
- Bring the milk to a boil, turn off the heat and add the crushed amaretti. Let it cool.
- Whisk well until the amaretti have completely dissolved.
- In a bowl, beat the eggs with the sugar and cocoa.
- Stir the rum, the brewed coffee and the ground coffee into the milk.
- Pour the milk mixture into the egg mixture and beat well.
- Make the caramel: put the sugar and lemon juice in a crème caramel mold and heat it on the stove for a few minutes, until golden. Swirl it around to coat the mold evenly, especially the bottom. Let it cool.
- Pour the mixture into the caramel-lined mold and bake in a water bath, in an oven preheated to 200°C (390°F), for 40 minutes.
- When it’s ready, the bonet will have a fragrant crust but still feel quite liquid inside. It sets as it cools.
- Let it cool in the water bath.
- Run a sharp knife around the edge of the mold and turn the bonet out onto a serving dish, taking care with the liquid caramel.
- Serve chilled or at room temperature.
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