Bunet

Travel to the rolling hills of Piedmont with this indulgent, chocolaty cousin of the creme caramel: bunet. This recipe is from Great Italian Chefs.

Prep time: 15 minutes
Cooking time: 40 minutes plus 2 hours cooling time
Makes: 6 bunets

Ingredients
Caramel sauce:
2tbsp caster sugar
60ml water

Bunet:
6tbsp caster sugar
4 eggs
500ml milk
3tbsp cocoa powder
30ml rum
100g amaretti biscuits

1. Step inside the bunet of your mind and caramelise

Preheat oven to 180c (really do ovens need any other temperature… it’s always 180c). Lay out 6 ramekins in a deep tray for later, slay ramekings.

Start by making your caramel sauce. To a small saucepan add 2btsp and 60ml water. Bring this to a gentle boil and allow the caramel to darken and thicken. This might take some time to happen – between 6 and 10 minutes, play mind meld with your best buddy to pass the time.

Once the caramel has thickened, pour it quickly and evenly between the 6 ramekins (you will have to work quickly before the caramel solidifies. No need to spread it up the sides as we did, it will simply sit in a sugary puddle at the bottom of the ramekins).

2. Bun it, don’t burn it

In a mixing bowl, combine 4 eggs and 6tbsp caster sugar. Whisk together until the sugar has dissolved and the eggs are airy and pale.

Add in 500ml milk, 3tbsp cocoa powder, 30ml rum and crumble in 70g amaretti biscuits. Whisk everything together until it is fully combined.

Pour the mixture evenly between the six ramekins.

Fill the tray that the ramekins are in with water to form a bain-marie – but it won’t be Mary taking this bath, oh contraire, it will be your 6 diddy-bunets.

Slide into the oven, being careful not to slosh the water about, and cook for 35-40 minutes. You can check if the bunets are done by sticking a toothpick into the center of a pudding, if it comes out clean then the bunets are cooked.

3. Cool guy

Remove the bunets from the oven and leave to cool completely out of their bath then place them in the fridge to cool for at least 2 hours or overnight.

Tip the bunet out onto a plate (the bunet might need a little help to get it out, slide a knife around the edge and give it a tap on the bottom to get it out)

Serve with an amaretti biscuit or some tart red fruit, like raspberries!

Dink and sink!

Food for Thought