This dessert is similar to Crème Caramel, but with chocolate and Amaretti cookies. A traditional Piemonte dessert that will only be found in this one region of Italy.
Course
Dessert
Cuisine
Italian: Piemontese
Prep Time15minutes
Cook Time25minutes
Total Time40minutes
Servings8servings
AuthorValerie Lugonja via Federico Crova at Cook in Italy
Ingredients
100gsugar for the caramel
500mLmilk
4eggs
110gsugar for the bunet
40gcocoa powder
150gamaretti cookies, crushed
vanilla bean or 1 teaspoon of vanilla
Instructions
Instructions for the Caramel:
Add 1/4 cup cold water to the sugar in a skillet over medium heat; do not stir, but swirl holding the handle until mixture turns to a deep caramel colour
Pour equal portions into each mould; immediately swirl mixture around bottom of each mould to ensure even coverage before caramel hardens
Instructions for the Bunet:
Preheat the oven to 320F; prepare a bain marie that will hold the 8 individual containers
Heat milk; add vanilla and infuse, turn off heat
Whisk eggs with sugar and cocoa to combine into an even silky mass, but do not beat to incorporate any air
Stir in biscuits; pour in warm milk, stirring constantly to temper the eggs (slowly, slowly)
Ladle equal portions of mixture into caramel coated ramekins
Bake at 320F for 25 minutes, or until wobbely
Remove from oven; rest until room temperature
Refrigerate overnight so caramel will soften and liquify
Use a knife to release the bunet from the edge of the ramekin; release well chilled bunet onto serving plate and serve immediately (Caramel will flow over the form and onto the plate)
Recipe Notes
While baking, the amaretti biscuits float to the top to form what will become a lovely crusty bottom and the caramel will become a gorgeous luscious sauce with the velvety chocolate concoction in the middle.
If preparing one large bunet, cooking time will need to be adjusted accordingly: 45-50 minutes