Bonet Alla Piemontese, Creme Caramel with Amarettini
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 1 min |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 4 egg (s)
- 100 g suar
- 2 tablespoon cocoa powder
- 200 g biscuit (s), (amaretti)
- 1 cup espresso, optional, a must for me
- 2 tablespoon rum or marsala, optional
- 1 orange (s), organic, optional
- 500 ml milk, 3.8% fat
Print Recipe
Pin Recipe Instructions
- Crumble the amaretti (this works very well in a freezer bag and with a rolling pin).
- Bring the milk to the boil. Beat the eggs with a quarter of the sugar until frothy. Mix cocoa, amaretti crumbs, espresso, rum / marsala and zest from the orange peel.
- Heat the oven to 180 ° C.
- Pour milk over the amaretti mixture and fold in the whipped egg mixture.
- Mix the remaining sugar with a little water and gently bring to a simmer. Melt the sugar and caramelize until golden brown.
- Pour out the dessert molds with the caramel, pour in the cocoa-amaretti mixture and place the molds in a water bath. First bake at 180 ° C for 30 minutes, then for another 30-40 minutes at 160 ° C.
- Take out of the oven, let cool and then put in the fridge. There overnight, better still 2-4 days, can be steeped so that the aroma develops very well.
- Turn out before serving.
- Semi-firm whipped cream or orange fillets go very well with it. Amaretti biscuits too, of course!
- For me, the bonet is the finest dessert in Piedmont, better than a panna cotta. Ideally, it should be enjoyed in autumn and winter. The recipe dates back to the 13th century when it was served in aristocratic courts. Originally, the bonet did not contain cocoa powder, as the Europeans had not yet discovered America.
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