Name: Bonèt
Prep time: 25 min
Cook time: 40 min
Total time: 245 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 750 ml Whole milk; 200 g Dry amaretti biscuits (Crumble before mixing.); 30 g Cocoa powder; 250 g Sugar (200 g for the custard; 50 g for caramel.); 6 pieces Eggs (Use five whole eggs and one yolk; reserve the sixth white for another use.); 60 ml Marsala Wine (For the custard.); 15 ml Water (15 ml for caramel; additional hot water as needed for the water bath.)

Boil the milk first and let it cool until warm. Mix the amaretti, sugar, cocoa, Marsala, five whole eggs and the sixth yolk thoroughly without whipping in lots of air. Coat the ring mold with caramel, bake gently in a water bath, then let the custard cool until lukewarm before turning it out. Chill for at least two hours before serving.

By Italia Magnifica · Updated October 2026

Prep: 25 min
Cook: 40 min
Rest: 3 hr
Serves: 6
Difficulty: Medium

Bonèt

Prep 25 min · Cook 40 min · Rest 3 hr · Serves 6 · Difficulty Medium

Ingredients

Skip to the method

6 servings

750 ml3¼ cups
Whole milk
200 g7 oz
Dry amaretti biscuitsCrumble before mixing.Crumble before mixing.
30 g¼ cup
Cocoa powder
250 g1¼ cups
Sugar200 g for the custard; 50 g for caramel.7 oz for the custard; 1¾ oz for caramel.
6 pieces6 pieces
EggsUse five whole eggs and one yolk; reserve the sixth white for another use.Use five whole eggs and one yolk; reserve the sixth white for another use.
60 ml¼ cup
Marsala WineFor the custard.For the custard.
15 ml1 tbsp
Water15 ml for caramel; additional hot water as needed for the water bath.1 tbsp for caramel; additional hot water as needed for the water bath.

Method

Bring the milk to a boil, then leave it to cool until warm. Heat the oven to 160°C and set a kettle of water to boil for the bain-marie.Bring the milk to a boil, then leave it to cool until warm. Heat the oven to 325°F and set a kettle of water to boil for the bain-marie.
For the caramel, heat 50 g sugar and 15 ml water in a small pan until the sugar dissolves. Continue cooking until amber, swirling the pan gently rather than stirring. Remove from the heat and, once the bubbles subside, carefully swirl the hot caramel around the inside of the ring mold.For the caramel, heat 1¾ oz sugar and 1 tbsp water in a small pan until the sugar dissolves. Continue cooking until amber, swirling the pan gently rather than stirring. Remove from the heat and, once the bubbles subside, carefully swirl the hot caramel around the inside of the ring mold.
Mix the crumbled amaretti with 200 g sugar, cocoa, Marsala, five whole eggs and the yolk of the sixth. Stir until evenly combined, without whipping in lots of air.Mix the crumbled amaretti with 7 oz sugar, cocoa, Marsala, five whole eggs and the yolk of the sixth. Stir until evenly combined, without whipping in lots of air.
Whisk in the warm milk gradually, then pour the mixture into the caramel-coated mold.Whisk in the warm milk gradually, then pour the mixture into the caramel-coated mold.
Set the mold in a deep roasting pan and pour in hot water to reach halfway up its sides. Bake for about 40 minutes, keeping the water below a boil. The center should be set but the dessert should remain compact.Set the mold in a deep roasting pan and pour in hot water to reach halfway up its sides. Bake for about 40 minutes, keeping the water below a boil. The center should be set but the dessert should remain compact.
Leave the custard in the mold until lukewarm. Run a thin knife around the edge and turn out onto a serving dish. Refrigerate for at least 2 hours before serving.Leave the custard in the mold until lukewarm. Run a thin knife around the edge and turn out onto a serving dish. Refrigerate for at least 2 hours before serving.