Bounet

Ingredients (for 8 people):

700 gr milk;
180 gr eggs
100 gr amaretti cookies;
140 gr sugar;
20 gr cocoa powder;
20 gr rhum.

Preparation

Start with crashing amaretti in a blender, then add 100 gr of sugar and the cocoa powder. In a bowl, beat eggs powerfully until they turn into a dense cream and consistent. Add the amaretti, sugar and cocoa mixture going on whisking thoroughly in order to avoid lumps. Finally, add rhum.
Put the left 40 gr of sugar in a casserole and let it melt on a low flame. Do not stir! Only when sugar is completely melt, add a tablespoon of boiling water and leave it on the heat until the caramel has a deep brown colour.
Pour the caramel into the bonet mould so that it coats both the bottom and the sides. You have to make sure that mould is neither hot nor cold, but warm. If it was hot, it wouldn’t make the caramel stick to its sides; if cold, the caramel would solidify. Finally, put the mould in a tray that you have filled with water up to 2/3 of it, put it at the bottom of your oven and let it cook bain-marie style at 180°C for 45 minutes (always check, because cooking time can vary according to the power of your oven). Make sure the water doesn’t boil.
After cooking, let it cool in the mould and then put it in the fridge. When you pull it out, putting the mould in hot water for a bit could be of help.
You can put some amaretti on it to decorate.