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Bonet alla Piemontese “Bunet” Chocolate Amaretti Custard Flan Recipe

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  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Description

Bonet alla Piemontese, also known as Bunet, is a traditional Italian chocolate amaretti custard flan from the Piedmont region. This rich and velvety dessert combines caramel, toasted hazelnuts, amaretti cookies, and dark chocolate into a baked custard with deep and complex flavors. Cooked gently in a bain-marie, bonet offers a perfect balance of sweetness and nuttiness, making it a classic and elegant finish to any meal.

Ingredients

Scale

Caramel

  • 100 g White Sugar
  • 1/2 cup Water

Custard

  • 100 g Amaretti Cookies
  • 100 g Toasted Hazelnuts
  • 100 g Dark or Semisweet Chocolate
  • 50 g Cocoa Powder
  • 1 L Whole Milk
  • 8 Eggs
  • 120 g White Sugar
  • 1 tbsp Rum
  • 1 tbsp Vanilla Extract

Instructions

  1. Prepare the caramel: Mix the water with the sugar in a non-stick saucepan and place it over medium heat. Once it starts simmering, reduce the heat and cook the caramel for 10 minutes without stirring until it turns honey colored.
  2. Line the loaf tin: Carefully pour the caramel into a loaf tin and use a silicone brush to evenly coat the bottom and sides. Allow the tin to cool while preparing the custard.
  3. Preheat oven and prepare bain-marie: Preheat the oven to 350°F (175°C). Half-fill a large roasting pan with water for the bain-marie and place it in the oven.
  4. Process dry ingredients: Use a food processor to blend the amaretti cookies and toasted hazelnuts into a coarse crumb. Add the dark chocolate and cocoa powder, pulsing until the mixture becomes powdery.
  5. Warm the milk: Heat the milk until it is very warm but not boiling, ensuring you can keep your finger in it comfortably.
  6. Mix custard: In a large bowl, beat the eggs and sugar together until smooth. Add the warm milk, rum, and vanilla extract, then stir in the dry ingredients from the processor until fully combined.
  7. Pour custard into tin: Transfer the custard mixture into the caramel-lined loaf tin.
  8. Bake in bain-marie: Remove the roasting pan from the oven, place the loaf pan inside the water bath, and return to the oven. Bake for 45 to 60 minutes, testing with a toothpick after 45 minutes. The custard is done when the toothpick comes out clean.
  9. Cool and unmold: Remove the loaf pan from the oven and water bath, then allow it to cool. Run a table knife along the edges to release the sides. Warm the base of the tin in a small amount of hot water for 45 seconds, pat dry, then invert the tin onto a platter to release the bonet.
  10. Serve: Cut into thick slices and serve with additional amaretti cookies for garnish.

Notes

  • Use a silicone brush to coat the caramel evenly for a smooth finish.
  • Ensure the milk is warm but not boiling to prevent curdling the eggs.
  • Check the custard doneness with a toothpick to avoid overbaking.
  • Handle the caramel-lined pan carefully to avoid burns from hot caramel.
  • Serving with amaretti cookies enhances the traditional flavor pairing.

Find it online: https://recipes.mbeams.com/bonet-alla-piemontese-bunet-chocolate-amaretti-custard-flan-recipe/