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Bonèt – Piedmontese cocoa custard with amaretti and caramel
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Source: https://recipheon.com/en/recipes/desserts/bonet-piedmontese-cocoa-custard-with-amaretti-and-caramel
About this recipe
Bonèt is a Piedmontese milk-and-egg dessert with a pronounced cocoa flavor and the aroma of amaretti cookies. It is baked gently in a water bath to keep the interior creamy and firm. After a long chill, the mold is inverted onto a platter, and the caramel from the bottom forms a glossy top and sauce. This simple version does not require alcohol or extra cream. All the amaretti go into the custard, and the eggs need only gentle mixing, without whipping into a foam. Gentle baking and complete chilling before unmolding are essential: the dessert should slice neatly while keeping a soft, silky texture.
Ingredients
For 8 servings
500 g whole milk, 3.5% fat
200 g raw whole eggs without shells, whites and yolks together, about 4 medium eggs
170 g white sugar: 100 g for the caramel and 70 g for the custard
50 g ready-made dry, crisp amaretti cookies
50 g unsweetened cocoa powder
30 g water for the caramel
Steps
Heat the oven to 170°C with conventional top and bottom heat. Prepare a metal mold with a solid base, about 1.2 l capacity, and a larger, deep ovenproof dish that comfortably holds it. Have about 2 l hot water ready for the water bath. The bath water does not go into the custard.
Put 100 g sugar and the weighed 30 g water in a heavy-bottomed saucepan. Heat over medium heat until the sugar dissolves and the syrup turns evenly amber. Gently tilt the saucepan toward the end. Take off the heat and immediately pour the caramel into the bottom of the mold. Hold it with oven mitts and carefully tilt to coat the entire bottom. Leave for a few minutes until the caramel sets.
AI-generated Finely crush or briefly process all the amaretti. Gently mix the weighed whole eggs with the remaining 70 g sugar using a hand whisk, without beating until fluffy. Add the crushed cookies and sifted cocoa. Stir to combine, working out any visible cocoa lumps.
Gradually pour in the weighed milk, stirring gently with a whisk until the custard is smooth and liquid. Try not to incorporate air by vigorous beating. Pour all of it into the mold over the set caramel, leaving space below the rim.
AI-generated Set the mold in the larger dish on the middle oven rack. Carefully pour hot water into the outer dish to about two-thirds of the mold's height, without letting it enter the dessert. Bake for about 55–65 minutes. The edges should be set and the center should gently wobble as a whole when the mold is moved slightly, with no loose liquid sloshing. If the custard is still liquid, bake for a few more minutes.
AI-generated Carefully lift the mold out of the bath and set it on a rack. Leave the water in the outer dish out of the dessert. Cool for about an hour, then cover the mold and refrigerate for at least 6 hours, preferably until the next day. The bonèt must be completely cold and stable before inverting.
Gently loosen the edges of the cold dessert from the mold with a thin knife. If the bottom sticks firmly, dip just the base in warm water for a few seconds, taking care not to let water inside. Dry the mold, cover with a rimmed platter and invert in one firm movement. Wait until the dessert releases, then lift off the mold. Divide into eight servings and serve with the caramel that has run onto the platter.
Estimated nutrition
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