Cream bonnet

Ingredients (serving 6)

  • 1 liter milk
  • 350 gr sugar
  • 8 eggs
  • 100 gr amaretti biscuits
  • 100 gr cocoa powder
  • 1 glass rhum liqueur

milk  caster sugar  eggs  biscotti_amaretti  cocoa powder  rum

Mix 100 gr sugar with a little quantity of water in a saucepan over medium-low heat. Cook while whisking gently for a couple on minutes, until it gets brown and thicker, pay attention not to burn it!

As soon as it reaches this point, quickly pour half the caramel into the base of a 1-litre loaf tin.

Mix the remainign sugar with the eggs and then with the crushed amaretti biscuits, then add the cocoa powder.

Pour the cold milk and last the rhums and mix well. Pour this into the loaf tin and stand it in a roasting tin containing enough just-boiled water to come a third to halfway up the sides of the loaf tin.

Bake in the oven at medium temperature (180°C)  for 1 hour . The top should feel set when you touch the centre with your index finger; but it will still tremble slightly. Remove from the water bath and leave to cool. Cover the top with cling film, put in the fridge and leave for at least 2 hours before serving.

Buon appetito!