Bonet - Baked custard
Virginia Prandi (1960), Cravanzana

Bonet - Baked custardIngredients for 8 servings
4 egg yolks
2 eggs
200g castor sugar
80g bitter cocoa
100g crushed almond macaroon biscuits
1 litre milk
1 liqueur glass rum

  • Beat the egg yolks carefully, with the egg whites and half the castor sugar
  • Add the cocoa and the finely crushed biscuits
  • Gradually dilute with the warm milk and the rum, being careful not to form lumps
  • Caramelise the remaining sugar and line a high sided form, working rapidly before the caramel hardens
  • Pour the mixture into the form and bake in a bain-marie for about an hour
  • Remove from the oven and place the form in cold water.Turn the custard out when it is completely cold.

Wine Suggested: The bonet, or bunet, it's basically a bread pudding (bread and biscuits) that belong to our peasantry tradition. Typically is served with sparkling moscato (in the past this wine was not as clear and sparkling as we are used to now), that was the Sunday wine for the dessert. If the chocolate tends to be strong and bitter we may go for a few of Barolo Chinato. Porto, why not? Pocas Junior, vintage 1964, with a slice of bunet and a good cigar to finish.

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