Bonet

Instructions

1. Prepare the caramel
   In a small saucepan, combine 100g sugar with 2 tablespoons of water. Heat over medium heat without stirring until the sugar melts and turns amber, about 5-8 minutes. Immediately pour into a 22cm round cake pan or individual ramekins, swirling to coat the bottom evenly. Set aside to harden.
2. Make the custard base
   In a large mixing bowl, whisk the eggs and 120g sugar until pale and slightly thickened. Add the vanilla extract, rum or amaretto, and a pinch of salt, whisking to combine.
3. Add the chocolate and amaretti
   Sift the cocoa powder into the egg mixture and whisk until completely incorporated with no lumps. Fold in the crushed amaretti cookies, ensuring they're evenly distributed throughout the mixture.
4. Heat the milk
   In a saucepan, heat the milk until it's hot but not boiling. Remove from heat and gradually whisk into the chocolate-egg mixture, creating a smooth, uniform batter.
5. Prepare for baking
   Pour the custard mixture into the caramel-lined cake pan or ramekins. Place the pan in a larger baking dish and add hot water to create a water bath (bain-marie), reaching about halfway up the sides of the custard pan.
6. Bake the bonet
   Bake in a preheated oven at 160°C (320°F) for about 50-60 minutes, or until the edges are set but the center still has a slight wobble. The custard should reach an internal temperature of 75°C (170°F).
7. Cool and chill
   Remove from the water bath and let cool completely at room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set properly.
8. Serve
   To serve, run a knife around the edge of the pan and invert the bonet onto a serving plate, allowing the caramel to drizzle over the top. Garnish with crushed amaretti cookies if desired. Slice and serve chilled.