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Bonet-flan from Piedmont

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Bonet-flan from Piedmont

A variant of the classic Italian dessert based on cocoa, biscuit cookies, milk and cream. Traditionally this dessert is served in autumn or winter, as it is very sweet, gives lots of energy and keeps you warm on cold evenings.


Cooking time90 minutes Number of servings6

Ingredients for Bonet-flan from Piedmont




Step-by-step instruction of cooking Bonet-flan from Piedmont


Step 1

Cook sugar syrup. To do this, mix 120 g of sugar 30 ml of water in a saucepan with a thick bottom, put everything on medium heat, stirring until the sugar is dissolved. Then let the mixture boil for a bit and pokharichauri, remove from heat, add another 30 ml of water, mix well.Cook sugar syrup. To do this, mix 120 g of sugar 30 ml of water in a saucepan with a thick bottom, put everything on medium heat, stirring until the sugar is dissolved. Then let the mixture boil for a bit and pokharichauri, remove from heat, add another 30 ml of water, mix well.


Step 2

Pour syrup in a baking dish and leave to cool at room temperature. 
The size of my form - 31 x 12.Pour syrup in a baking dish and leave to cool at room temperature.
The size of my form - 31 x 12.


Step 3

Proceed to test. Biscuits (Savoiardi, Amaretti, lady fingers, any biscuit), chop.Proceed to test. Biscuits (Savoiardi, Amaretti, lady fingers, any biscuit), chop.


Step 4

3 eggs and 1 egg yolk, lightly beat until smooth.3 eggs and 1 egg yolk, lightly beat until smooth.


Step 5

To the liver add the beaten eggs, cocoa, 150 gr sugar, liqueur. Mix well.To the liver add the beaten eggs, cocoa, 150 gr sugar, liqueur. Mix well.



Step 6

Then add heated milk and cream. Mix well.Then add heated milk and cream. Mix well.


Step 7

Strain the mixture...Strain the mixture...


Step 8

... and pour it over the syrup.... and pour it over the syrup.


Step 9

Send in a preheated oven at 150*C in a water bath (place the form in a baking tray filled with boiling water to half of the form).Send in a preheated oven at 150*C in a water bath (place the form in a baking tray filled with boiling water to half of the form).


Step 10

After 45-50 minutes, dessert is ready! The middle needs a little shake. Leave it to cool at room temperature, then refrigerate at least 2 hours.After 45-50 minutes, dessert is ready! The middle needs a little shake. Leave it to cool at room temperature, then refrigerate at least 2 hours.


Step 11

To release the Bonet from the shape by drawing a knife around the edges and inverting on a serving dish.To release the Bonet from the shape by drawing a knife around the edges and inverting on a serving dish.


Step 12

Serve portions.Serve portions.