Ingredients: Per 6 servings
- 1 cup milk
- 2 eggs
- 2 ½ oz sugar
- ⅝ oz cocoa powder
- 1 teaspoon Rum
- 1 ¾ oz amaretti cookies or macaroons
- 1 ¾ oz sugar
- 1 tablespoon water
In a small saucepan, caramelize the sugar with the water until it turns an intense golden color, then pour into a 2-cup (500 ml) mold or into single-portion molds. Let cool.
In another small saucepan, bring the milk to a boil.
Meanwhile, beat the eggs together with the sugar, add the cocoa powder, crumbled amaretto cookies and rum. Add the boiling milk, stir and pour into the mold on top of the caramelized sugar.
Bake in a bain-marie in the oven at between 300 and 325° F (150–160° C) for about 45 minutes.
Let the pudding cool in the refrigerator for at least a couple of hours before removing it from the mold.
A sweet “HAT”
A time-honored creamy dessert of Piedmontese origin (more specifically, from Langhe, a historic region located between the provinces of Cuneo and Asti) “bonet” is most often made with chocolate or cocoa powder, but it can also be prepared without, in which case it is called “bonet alla monferrina”, and was probably already being enjoyed by the thirteenth century.
There is also a version in which the liqueur – usually rum, but in the past Fernet, believed to be extremely digestible – is replaced with coffee. Its name, which in Piedmontese dialect means a round hat or cap, might derive from the fact that this delicious dessert was traditionally served after the meal, “capping off” all of the previous courses.