Italian Chocolate Custard (Bonet)
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recipe by Monica Bianchessi
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- Total Time
- 12hrs 50mins
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- Serves
- 8
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- Calories
- 251
Bonet is a pudding from the Piedmontese tradition. We recommend preparing it the day before, so that the caramel has time to melt and flavour the Bonet. Being a pudding, it is best served cold. User generated recipes have not been re-tested by Kenwood.
recipe updated 3 Jan 2023
Ingredients
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- Coffee
- 100 g
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- Granulated sugar
- 230 g
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- Water
- 60 g
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- Cocoa powder
- 50 g
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- Egg
- 2
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- Egg white
- 3
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- Amaretti biscuits
- 100 g
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- Whole milk
- 500 ml
Tools
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Oven
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kCook Multi
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Serving plate
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Bundt tin - 23cm (9")
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Baking dish - large
Step preview
- Add the ingredients into the appliance bowl, attach the lid without the filler cap
- Cook - 6 minutes, 180ºC, speed Off
- Carefully pour the caramel into the Bundt pan, coating the bottom and the sides
- Set aside and let cool
- Preheat an oven to 160ºC
- Fit the Knife blade
- Add the ingredients into the appliance bowl, attach the lid with the filler cap
- Blend - 2 minutes, speed 12
- Then add milk
- Blend - 1 minute, speed 6
- Pour the mixture into the Bundt pan and spread until level
- Place the Bundt pan into a deep baking dish
- Add boiling water to the baking dish until is reaches the middle of the Bundt pan
- Bake – 35 minutes, 160°C
- Remove from the oven and let cool
- Remove the Bundt pan from the baking dish
- Wrap in plastic wrap and chill in the fridge – 12 hours
- Retrieve the Bundt pan from the fridge
- Place a serving plate on top and turn upside down
- Remove the Bundt pan leaving the pudding on the serving plate
- Serve as thick slices