Bonet Piemontese is a traditional dessert from the Piedmont region of Italy, particularly popular in the provinces of Cuneo and Turin.
It’s a rich, creamy chocolate custard prepared with Amaretti cookies and a glug of rum, often compared to a chocolatey flan or crème caramel.
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How To Make Bonet alla Piemontese
The word “bonèt” means “hat” in Piedmontese dialect. It’s believed the dessert was named either after the hat-shaped mold it was made in, or metaphorically, because it was served at the end of the meal—just as a hat is the last thing you put on before leaving.
Bonet alla Piemontese is the standard Italian way of saying “Piedmont-style Bonet”, often used on restaurant menus or in cookbooks to clarify its regional origin.
Most modern recipes instruct home cooks to bake the custard in a loaf pan sitting in a bain-marie water bath to ensure the custard cooks at a consistent temperature and does not burn.
Typical Bunet ingredients include eggs, sugar, milk, cocoa powder, crushed amaretti cookies, rum (sometimes Marsala wine) and caramel, which gives the top of the flan a beautiful glistening appearance.
The texture is divine – silky smooth, flan-like, but with a grainer depth from the ground Amaretti cookies. The flavour is bold featuring rich dark chocolate, floral vanilla and burnt sugar caramel.
Once chilled Bonet alla Piemontese is inverted on a plate, the remaining caramel spooned over the top and served with amaretti cookies.
We love to accompany a slice of Bonet with a cup of espresso coffee and dollop of whipped cream. Bonèt also pairs wonderfully with sweet dessert wines like Moscato d’Asti, Barolo Chinato, or a nutty Vin Santo.
Bonet Piemontese Chocolate Custard
Equipment
- measuring cups
- measuring spoons
- Bread Loaf Pan
- saucepan
- Food processor
- Large Mixing Bowl
- Large Roasting Pan
- whisk
Ingredients
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
- Mix the water with the sugar in a non-stick saucepan, place it over medium heat and once it starts simmering reduce the heat and – without ever stirring it – cook the caramel for 10 minutes until it is honey coloured.
- Carefully pour the caramel into a loaf tin and try and line the bottom and sides evenly with a silicone brush. Let the tin cool down while you prepare the custard mix.
- Preheat the oven to 350 F.
- The custard needs to cook in a bain marie, so half fill a large roasting pan with water. Place the tin in the oven while mixing the custard ingredients.
- Use a food processor to blend the Amaretti cookies and toasted hazelnuts to a coarse crumb, then add the dark chocolate and cocoa powder and pulse it until it becomes powdery.
- Warm the milk until you cannot stick your finger in it but has not yet started boiling.
- Beat the eggs with the sugar in a large bowl, then add the warm milk, rum and vanilla extract. Stir through the dry ingredients then transfer into the caramel lined tin. Remove the roasting tin from the oven, place the loaf pan in the middle and return to the oven.
- Bake for 45-60 minutes until set. Start testing it with a toothpick after 45 minutes. It should come out clean when you stick it in the middle of the custard.
- Remove the loaf pan from the oven, take it out of the water, and let it cool before un-moulding it onto a platter. First, release the sides by gently running a table knife along the edges of the tin, then reheat its bottom by placing the tin in a small amount of hot water for 45 seconds. Pat the base dry. Place the platter over the tin and flip it, while making sure you clamp the plate and tin together.
- Serve in thick slices with Amaretti cookies.
Nutrition
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