Bonet is the Piedmontese dessert pudding of eggs, milk, cocoa and crushed amaretti, baked in a caramel-lined mould. From Monferrato, originally without chocolate.

Bonet (Piedmontese for hat) dates to the 13th century in Monferrato when noble-court cooks made a pudding of eggs, milk and amaretti. The cocoa version appeared after the Americas introduced chocolate to Europe in the 17th century. The name may reference the hat-shaped copper mould; today it is Piedmont's canonical end-of-meal dessert.

Where to eat Bonet in Turin

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Make it at home

Serves 83 hrEasy

Ingredients

  • 500 ml whole milk
  • 180g caster sugar
  • 5 large eggs
  • 30g unsweetened cocoa powder
  • 100g crisp amaretti biscuits, crushed fine
  • 2 tablespoons dark rum or amaretto liqueur
  • 120g sugar for caramel

Method

  1. Preheat oven to 160 C. Make the caramel: melt the 120g sugar in a heavy pan until amber; pour into the bottom of a loaf mould or eight ramekins; tilt to coat.
  2. Warm the milk in a saucepan until steaming, off the heat.
  3. Whisk eggs and caster sugar until smooth; whisk in cocoa, then slowly pour in the warm milk while whisking.
  4. Stir in the crushed amaretti and liqueur.
  5. Pour the mixture into the caramel-lined mould; place in a deep tray with hot water (bain-marie) to come halfway up.
  6. Bake 50 minutes until just set with a slight wobble; cool and refrigerate at least 2 hours before unmoulding.

Editor tip. Crush the amaretti coarsely if you like texture, fine if you like the velvety classic style. Best served chilled the next day.

Common allergens: Milk, Egg, Tree nuts.