Bonet piemontese

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.