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Bonet (Almond Cream Caramel)
Bonet (Almond Cream Caramel)
500ml milk
4 eggs
4 tsp castor sugar + 130gm
2 tbsp Caffarel Cocoa
50gm Bistefani Amaretti biscuits
3 tbsp Pellegrino Marsala Fine or Cremovo
Whisk together in a bowl the eggs, 4 tsp of the sugar, cocoa and crushed biscuits and milk. In a small pan heat the remaining sugar and 2 tbsp of water and gently boil until it turns a golden brown. Pour this into a mould and turn quickly to coat the sides. Add the mixture.
Place the mould into a pan of hot water and put both into a preheated oven at 180oC for ½ hour. Remove from the oven, leave to cool and then chill in the fridge.
Serve with Moscato di Pantelleria dessert wine.
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