Bonet: A Decadent Italian Custard Dessert
Bonet, a classic Italian dessert, is a rich and indulgent custard made with amaretti cookies, cocoa powder, and a touch of rum. This creamy treat is baked in a water bath for a smooth and velvety texture, and is topped with a luscious caramel. It’s perfect for a special occasion or simply to satisfy your sweet tooth. The following recipe serves 6 people and combines tradition with the flavors of a beloved Italian treat.
Ingredients
| Ingredient | Quantity |
|---|---|
| Amaretti cookies | 100g |
| Unsweetened cocoa powder | 50g |
| Egg yolks | 10 |
| Rum | 100ml |
| Whole milk | 700ml |
| Sugar (for custard) | 150g |
| Sugar (for caramel) | 100g |
| Extra amaretti cookies | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Protein | 6g |
| Carbohydrates | 38g |
| Fat | 14g |
| Saturated Fat | 4g |
| Fiber | 1g |
| Sugars | 34g |
Instructions
1. Prepare the Oven and Caramel
Preheat your oven to 180°C (350°F) with static heat. Start by preparing the caramel that will coat the bottom of the baking pan. In a small saucepan, melt 100g of sugar over low heat. Avoid stirring the sugar, as it will melt and turn golden on its own. Watch it carefully to ensure it doesn’t burn. Once the sugar has melted into a rich amber color, carefully pour it into the bottom of a loaf pan (or any other oven-safe dish you’re using for baking).
2. Make the Custard
In a stand mixer or a large bowl, beat together the 150g of sugar and egg yolks until the mixture becomes thick and creamy. This step is crucial for achieving the smooth texture of the custard. While this is mixing, place the amaretti cookies and unsweetened cocoa powder in a food processor or blender and pulse until finely ground. Add this cookie-cocoa mixture to the beaten eggs and sugar, then pour in the 100ml of rum. Mix everything together until well combined.
3. Heat the Milk
In a medium-sized saucepan, heat the 700ml of whole milk over medium heat until it just begins to simmer. Don’t let it boil. Once the milk is hot, gradually pour it into the egg mixture, whisking constantly to prevent the eggs from scrambling. The warm milk will gently temper the eggs, resulting in a smooth custard base.
4. Combine and Pour into the Pan
Now that your custard base is ready, carefully pour it over the caramelized sugar in your prepared loaf pan. Tap the pan gently on the counter to remove any air bubbles. You can add extra crushed amaretti cookies on top of the custard mixture if you like a bit of texture in the final dish.
5. Prepare the Bain-Marie (Water Bath)
Place your loaf pan inside a larger, deep baking pan. This setup is called a bain-marie, which helps cook the custard gently and evenly. Fill the larger pan with hot water so that it reaches halfway up the sides of the loaf pan. This water bath ensures that the bonet cooks slowly, resulting in a creamy and delicate texture.
6. Bake the Bonet
Transfer the bain-marie to the preheated oven. Bake for 45-50 minutes, or until the custard is set but still slightly wobbly in the center. You can test this by inserting a knife into the center; it should come out clean when the bonet is done. Once baked, remove the pan from the oven and allow the bonet to cool at room temperature for about 30 minutes before transferring it to the refrigerator.
7. Chill and Serve
Refrigerate the bonet for at least 4 hours or overnight to allow it to fully set and develop its flavors. Once chilled, carefully run a knife around the edges of the bonet to loosen it from the pan. Place a serving platter on top of the pan and invert the bonet onto the platter. The caramel should now be on top, glistening and smooth. Slice into wedges and serve cold for a rich and delightful dessert.
Tips and Variations
- Flavor Variations: You can experiment with adding other flavors, such as vanilla extract, espresso powder, or even a touch of orange zest, to personalize the bonet.
- Presentation: To add a decorative touch, you can garnish the bonet with whipped cream or fresh berries just before serving.
- Storage: Bonet can be stored in the refrigerator for up to 3 days. Its flavor improves as it sits, making it a great make-ahead dessert for gatherings or holidays.
This indulgent bonet recipe is a beautiful and delicious dessert that will impress your guests with its rich flavors and silky texture. With its simple yet sophisticated ingredients, it captures the essence of Italian culinary traditions. Perfect for any occasion, this dessert is sure to become a favorite at your next dinner party or family gathering. Enjoy!
