Bonet

How to Cook Bonet

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1. Heat the oven to 160°C / 320°F. Melt the 150 g sugar in a pan until amber and pour it into a 1.2 litre mould, swirling to coat the base.

   Mark done

2. Whisk the eggs and 100 g sugar until pale. Warm the milk and whisk it in with the cocoa, amaretti and rum.

   Mark done

3. Pour into the mould and stand it in a roasting tin. Pour in hot water to come halfway up the sides.

   Mark done

4. Bake for 45 minutes until set at the edges with a slight wobble in the centre.

   Mark done Start 45 min timer

5. Cool, then chill for 4 hours.

   Mark done

6. Run a knife round, turn out onto a plate and serve in slices with the cream.

   Mark done

Keep an Eye on These

1. Bake in a water bath so the custard stays smooth.
2. Chill for at least 4 hours before turning out.
3. Swirl the caramel quickly, as it sets fast.

To Go With It

Pouring cream · Espresso · Sweet wine

Storing Leftovers

Keeps for 3 days in the fridge, covered.

Quick Answers

Bonet Nutrition

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: where a line offers a choice of foods, only one of them is counted; part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.