Bonet (Piedmontese Pudding)

Bonet (Piedmontese Pudding)

Preparation time: 20 minutes Cooking time: 45 minutes Cooling time: 2 hours Difficulty: easy

4 TO 6 Servings

FOR THE PUDDING

1 1/2 cups (375 ml) milk

3 large eggs

1/2 cup (115 g) sugar

1/8 cup (40 ml) water

1/4 cup (25 g) unsweetened cocoa powder

1 tsp. (5 ml) rum

3 oz. (75 g) amaretti cookies

FOR THE CARAMEL

1/2 cup (100 g) sugar

2 tbsp. (25 ml) water

Heat the oven to 325°F (160°C).

In a pan over medium heat, gently cook the sugar with the water until it turns a deep blonde color, then pour it into a dessert mold or individual molds and let cool.

In another saucepan, boil the milk. meanwhile, place the amaretti cookies between 2 sheets of waxed paper and crush into crumbs with a rolling pin.

Whisk the eggs and sugar together in a bowl, then add the cocoa, amaretti crumbs, and rum.

Add the boiling milk, stir, and pour into the caramelized molds.

Place molds in a deep baking pan and add enough hot water to the pan to reach halfway up molds. Bake in the oven for about 45 minutes. let the puddings cool in the refrigerator for least 2 hours before you unmold them.