Bonet piemontese

Ingredients

• Whole milk500 ml
• Medium eggs4 pieces
• Granulated sugar150 g
• Dry Amaretti cookies100 g
• Unsweetened cocoa powder30 g
• Dark rum30 ml
• Fine salt1 g

Allergens

Tree nuts, Gluten, Milk, Eggs

Method

1. Preheat the oven to 160°C (320°F) and prepare a bain-marie with hot water in a high-sided baking tray.
2. Prepare the caramel: melt 50g of sugar in a heavy-bottomed saucepan until amber-colored, then pour it evenly into the bottom of a loaf pan or individual molds.
3. Crush the amaretti cookies into a fine powder using a blender or mortar, reserving a few for final decoration.
4. In a large bowl, whisk the eggs with the remaining 100g of sugar and a pinch of salt by hand, avoiding incorporating too much air (the mixture should not foam).
5. Sift the cocoa powder directly into the egg mixture and stir vigorously to remove any lumps.
6. Add the powdered amaretti and rum, continuing to stir until the mixture is homogeneous.
7. Pour the room-temperature (or slightly warmed) milk slowly into the mixture, stirring gently to combine.
8. Strain the mixture through a coarse sieve for a smoother texture and pour it into the caramelized mold.
9. Bake in the bain-marie at 160°C for about 45-50 minutes: the Bonet is ready when the surface is firm but the center still slightly jiggly (core temperature around 82-85°C).
10. Remove from the oven, let cool at room temperature, then refrigerate for at least 4-6 hours before unmolding.