Bonet

Prep Time: 25 mins · Cook Time: 55 mins · Course: Dessert · Cuisine: Italian · Servings: 9

1. Heat up the oven to 180 degrees celsius.
2. Start by making the caramel. Put the sugar and water in a pan and put in medium low heat. Once the sugar has melted and the liquid is starting to darken, shake the pan gently. This will prevent the caramel from sticking in the pan.
3. When the caramel is ready, pour it in the molds and set aside.
4. Warm up the milk and mix the cocoa powder. Make sure there are no lumps. No need to boil the milk, just heat it up to melt the cocoa powder.
5. Combine the eggs and the sugar in a bowl and mix well. Add the milk with the cocoa, then the crushed amaretti, last the rum. Mix thoroughly to combine.
6. Pour the mixture in the prepared molds. The caramel at the bottom would be hard by now. Only fill up to 3/4 of the mold.
7. Put the molds in a roasting pan and fill about half of the pan with warm water (not boiling water!).
8. Put in the oven for 25 minutes or 55 minutes (depending on the size of the molds).
9. The custard would be ready when the center is still jiggly, but the sides are already quite firm. Set aside to cool down.
10. Once properly cooled, put in the refrigerator for at least 6 hours to set.
11. To serve, transfer the bonet from the mold into a plate. Sprinkle with crushed amaretti, if desired.

Recipe Notes

• I used the medium ramekins in this recipe and I cooked it for 55 minutes. If you are using the small ramekins, 25 minutes is enough.
• Make sure the water in the roasting pan does not boil. If it does, lower the temperature of the oven.
• Adapted from 'siamodonne.it'