Bonet Piemontese

Bonet, whose name nods to a little hat in Piedmontese dialect, is a beloved dessert from Italy's northwest. Silky cocoa custard studded with crushed amaretti bakes gently in a caramel-lined mold until glossy and fragrant.

Serves 8 · 25 min prep · 60 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 1g fiber

Every recipe here is free to read.

Ingredients

• 4 eggsDairy
• 3/4 cup sugarPantry
• 2 cups whole milkDairy
• 1/4 cup unsweetened cocoa powderPantry
• 3 oz amaretti cookies, crushedBakery
• 2 tbsp rum or amarettoPantry
• 1 tsp vanillaSpices
• 1/2 cup sugar for caramelPantry

Instructions

1. 1Make a dry caramel with sugar; coat a loaf pan or mold.
2. 2Whisk eggs, sugar, cocoa, milk, crushed amaretti, rum, and vanilla.
3. 3Pour into the caramelized mold. Bake in a water bath until set.
4. 4Cool, then chill thoroughly.
5. 5Unmold so the caramel crowns the chocolate amaretti custard.