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Bonet: Italian Chocolate Custard
Bonet: The Elegant Dessert from Piedmont
This elegant, chilled pudding hails from Piedmont, a region known for its truffles, wines, and seriously good desserts and Bonet is no exception.
At first glance, it looks like a classic custard, smooth, shiny, and topped with caramel. But one bite tells you it’s something else entirely. It’s rich with dark cocoa, spiked with rum or espresso, and made unforgettable thanks to crushed amaretti cookies that add a subtle almond crunch and deep, nutty warmth.
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Caramel
  • 1 cup granulated sugar
  • 3 tbsp water
Custard
  • 4 cups whole milk
  • 6 large eggs
  • 6 egg yolks
  • 1 cup granulated sugar
  • 1½ cups finely crushed amaretti cookies
  • ¾ cup unsweetened cocoa powder
  • 5 tbsp dark rum (or substitute with espresso)
  • 1½ tbsp vanilla extract (optional)
  • ⅛ tsp salt (a pinch)

Equipment

  • Whisk or hand mixer
  • 12 ramekins or 1 large baking dish (9x13 in)

Instructions
 

Caramel
  1. Combine 1 cup sugar and 3 tbsp water in a saucepan over medium heat.
  2. Heat until it becomes a deep golden caramel (8–10 minutes).
  3. Immediately pour the caramel into ramekins or the base of your large baking dish, tilting to coat the bottom. Let it cool and harden.
Custard
  1. Preheat oven to 320°F (160°C).
  2. Whisk together 6 eggs, 6 egg yolks, and 1 cup sugar until light and smooth.
  3. Stir in 1½ cups crushed amaretti, ¾ cup cocoa powder, 5 tbsp rum, 1½ tsp vanilla, and a pinch of salt.
  4. Warm 4 cups of milk in a saucepan until just steaming (do not boil).
  5. Gradually whisk the hot milk into the egg mixture.
  6. Optional: Strain the mixture through a fine mesh sieve.
Bake
  1. Pour the custard into the prepared ramekins or baking dish.
  2. Place ramekins/dish in a roasting pan, then fill the pan with hot water halfway up the sides.
  3. Bake for 50–60 minutes, until the custard is set but slightly wobbly in the center.
  4. Remove from the oven and cool completely.
Chill and Unmold
  1. Chill for at least 4 hours, preferably overnight.
  2. Run a knife along the edges and invert onto plates to release.

Notes

Don’t overbake: The custard should be set but still have a slight jiggle in the center. Overbaking will cause it to become rubbery or curdled.
Use a water bath (bain-marie): This ensures gentle, even cooking. Pour hot water into the roasting pan after placing it in the oven to avoid spills.
Let it cool gradually: After baking, let the Bonet cool at room temperature before chilling. Sudden temperature changes can cause cracks.
Watch the caramel closely: It can go from golden to burnt in seconds. Once it turns a deep amber, immediately remove it from heat.
Pre-warm ramekins: If using ceramic ramekins, briefly warm them before pouring in hot caramel to reduce the risk of cracking.