In a small pan, caramelize the sugar with water over medium heat until it turns a golden-brown color. Pour the caramel into a baking mold (with a capacity of about 1 liter) and let it harden. Prepare a bain-marie by placing the mold into a larger, deeper dish filled with hot water.
Bonet
- Total time - 2 hours 30 minutes
- Prep time - 30 minutes
- Baking time - 60 minutes
- Chilling time - 1 hour
- Servings: 6
- Country: Italy
Bonet, also often called Bonèt, is a creamy pudding baked in a bain-marie that is a popular part of the menu in Piedmont. Its roots go back to the Middle Ages, where it was prepared without cocoa and with the addition of macaroons. The modern version with cocoa and rum gained popularity later and became one of the region's signature desserts.
The combination of bitter cocoa, bittersweet Amaretti almond cookies, and rum creates a unique and harmonious flavor profile that is both sophisticated and comforting. Bonet is traditionally served cold and makes for an excellent finish to a rich meal.
Ingredients
For the Caramel
- 100 g sugar
- 2 tbsp water
For the Pudding
- 500 ml milk
- 3 eggs
- 2 egg yolks
- 100 g sugar
- 40 g unsweetened cocoa powder
- 80 g Amaretti cookies, crushed
- 40 ml rum
Instructions
Caramel Preparation
Pudding Preparation
In a bowl, whisk the eggs and yolks with the sugar until a light foam forms. In another bowl, mix the cocoa, crushed Amaretti, and rum. Gradually add this mixture to the egg mixture while whisking. Finally, pour in the hot milk and mix thoroughly.
Pour the mixture into the mold with the caramel, which is already set in the bain-marie. The mold should be submerged by at least two-thirds. Preheat the oven to 180 °C (350 °F).
Baking and Chilling
Bake in the bain-marie in the preheated oven for about 60 minutes, or until the pudding is set. Check for doneness with a toothpick – it should come out clean.
After baking, let the bonet cool completely at room temperature, then refrigerate for at least 1 hour. Before serving, run a knife around the edge of the mold and invert it onto a serving plate. The caramel sauce will drizzle down the sides of the dessert.