Photograph of the finished Bonet piemontese

Italy · Bánh flan sô cô la Piemonte

Bonet piemontese

2 hr Hands-on time + 4 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh milk Fresh milk 2 l
  • Photograph of Chicken eggs Chicken eggs 16
  • Photograph of Sugar Sugar 600 g
  • Photograph of Dark chocolate Dark chocolate 320 g
  • Photograph of Amaretti almond cookies Amaretti almond cookies 320 g
  • Photograph of Rum Rum 120 ml
  • Photograph of Mexican chocolate (chocolate de mesa) Mexican chocolate (chocolate de mesa) 80 g
  • Photograph of Vanilla Vanilla 20 ml

Method

  1. 1 Melt half of the sugar into caramel, then pour it into the bottom of the mold and let it solidify.
  2. 2 Heat the milk with the dark chocolate and Mexican chocolate until completely melted.
  3. 3 Crush the amaretti almond cookies into crumbs and mix them into the milk and rum mixture.
  4. 4 Amaretti cookies are what distinguish bonet from regular flan; they give the cake a dense and rich texture.
  5. 5 Beat the eggs with the remaining sugar, then mix in and strain through a sieve.
  6. 6 Bake in a cool, dry place at 160 degrees for 55 minutes, then refrigerate for 4 hours before flipping onto a plate.

With an appliance

  • Air fryer 1 hr 20 min

    Replace step 6: spray oil around the flan mold, place it in a tray of water in a 175-degree hot air boiler for 36 minutes, and rotate after 18 minutes; the cream will freeze quickly, do not flip, and divide into small batches.

Start cooking