Italian chocolate custard (bonet)

Reminiscent of a creme caramel, these custards can be made the night before serving for a dramatic reveal at the dining table.

Italian chocolate custard Credit: Tammi Kwok

• makes

  4

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Mid

Ingredients

For the caramel

• ½ cup sugar
• 3-4 tbsp water

For the custard

• ¾ cup milk
• 4 eggs
• 3 tbsp sugar
• 2 tbsp Marsala or rum
• 2 tbsp cocoa powder, sifted
• ½ cup Amaretti biscuits, crushed

Setting time: overnight

Instructions

1. Preheat oven to 160ºC.
2. To make the caramel, combine sugar and water in a small saucepan and cook until golden.
3. Pour the caramel into either a loaf pan or four individual ramekins, making sure to completely coat the bottom. Set aside.
4. In a mixing bowl, whisk eggs and sugar together until frothy. Add cocoa, crushed amaretti biscuits and marsala or rum and mix until incorporated. Add milk and whisk vigorously.
5. Pour the mixture into the loaf pan or ramekins.
6. To create a bain-marie, place a rack on a large baking tray and fill the tray with hot water about two-thirds of the way up. Place the bain-marie in the oven and bake for 25-30 mins. The middle should jiggle.
7. Set in the fridge for 5 hour or overnight. Once ready to serve, turn it out onto serving dishes. Garnish with extra amaretti biscuits.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.