Bonet (pronounced boonet) is a typical Italian dessert from Piedmont, a sort of flan or custard, extremely easy to make and absolutely delicious to eat, as only traditional sweets can be. It owes its name to the mould it was baked into, which was similar to the shape of of a hat, “bonet” in the Piedmontese dialect. Others argue that it is called bonet because it was served at the very end of the meal, just like the very last thing you wear before going out is your hat. Who knows. What is certain, though, as I said, is that you need a few simple ingredients to prepare it and that the result is unquestionably delightful.
Ingredients for 8 servings:
4 eggs
500 ml (2 cups) milk
120 g (4 1/2 oz) sugar
50 g (2 oz) amaretti bisciuts
20 g (3/4 oz) bitter cocoa powder
30 ml (1 fl oz) Abricot Bernard or rum or other liqueur of your choice (optional)
Directions:
- Preheat oven at 180°C/350°F.
- Take 50 grams (2 ounces) out of the total sugar and put it in a small saucepan with a tablespoon water. Let it caramelise over low heat. Remember not to stir with a spoon, if needed, just shake gently the pan.
- Meanwhile, beat eggs with remaining sugar and then add sifted cocoa powder, crushed amaretti biscuits, liqueur and milk, mixing well to avoid lumps.
- Pour a teaspoon caramel in each mould (or all caramel in a single loaf tin, if you prefer) and fill with the flan mixture.
- Cook in a bain-marie (placing the moulds in a sheetpan half filled with water) in preheated oven for 50 minutes, a bit more if you use a single big mould.
- Let cool first at room temperature and then in the fridge for at least two hours, then remove from the mould and decorate with other amaretti, crushed or whole. Enjoy.
My family recipe has always included liqueur, in this case Abricot, a craft liqueur made in Piedmont with an infusion of organic apricot bones, rather than rum, which is more typical. You can anyway omit liqueur, if you prefer, and the result will be equally good.
As it often happens with traditional recipes, there are at least a million versions of the same dish and I do not want to claim that this is the truly original one. This is just my recipe for bonet, the one I’ve always known and prepared.
As usual, I would be glad to read your comments, your opinions, your questions, your suggestions and anything you’d like to share. Please be so kind as to pardon my English and see you soon for another recipe.
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E’ un dolce che adoro!!!!!
Grazie, Simona, a presto!