Bunet alla Piemontese

Certainly! Here's a comprehensive, detailed recipe for **Bunet alla Piemontese**, a traditional Italian dessert from the Piedmont region. This custard combines chocolate, eggs, sugar, milk, and amaretti biscuits, with a touch of liqueur, making it rich and deeply flavorful.

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# **Bunet alla Piemontese**

### *A Silky Piedmontese Chocolate-Amaretti Custard Dessert with a Caramelized Twist*

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## **Introduction**

Bunet (pronounced “boo-net”) is one of Piedmont’s most beloved traditional desserts. It dates back to the 13th century and has become an iconic part of Italian regional cuisine. Its name allegedly comes from the hat-shaped mold in which it’s baked—“bonèt” means “hat” in local dialect. The dessert is similar in texture to a flan or crème caramel but is enriched with cocoa, crushed amaretti biscuits, and often flavored with rum or amaretto liqueur. The result is a custard that is complex in flavor—bittersweet from the cocoa, nutty from the amaretti, and balanced by the smoothness of the caramel sauce.

This recipe serves 6–8 and can be made in a single mold or individual ramekins.

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## **Ingredients**

### *For the caramel:*

* ¾ cup (150g) granulated sugar

* 2 tablespoons water

### *For the custard:*

* 2 cups (500ml) whole milk

* 4 large eggs

* ¾ cup (150g) granulated sugar

* ⅓ cup (30g) unsweetened cocoa powder

* ½ cup (50g) finely crushed amaretti cookies

* 2 tablespoons dark rum or amaretto liqueur (optional but traditional)

* Pinch of salt

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## **Instructions**

### **1. Prepare the Caramel**

Start by making the caramel, which will line the mold and provide that glossy finish once the bunet is inverted.

1. In a medium saucepan, add the sugar and water for the caramel. Heat over medium heat without stirring until the sugar dissolves and begins to turn golden amber.

2. Once it reaches a rich caramel color, carefully pour it into the base of your mold or individual ramekins, swirling to coat the bottom evenly. Be very cautious—caramel is extremely hot.

3. Set the mold aside while you prepare the custard.

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### **2. Preheat and Prepare for Baking**

* Preheat your oven to 325°F (160°C).

* Prepare a large baking dish or roasting pan for a water bath. You’ll place your bunet mold inside this pan to ensure even, gentle baking.

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### **3. Make the Custard**

1. In a mixing bowl, whisk together the eggs and sugar until pale and slightly thickened.

2. Sift in the cocoa powder and mix until fully incorporated.

3. Stir in the crushed amaretti cookies and a pinch of salt.

4. Gradually whisk in the milk and rum or amaretto, mixing until smooth and evenly blended. The consistency will be quite liquid, which is normal.

5. Pour the custard mixture over the caramel in your mold.

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### **4. Bake in a Water Bath**

1. Place your filled mold into the prepared roasting pan.

2. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the mold.

3. Bake for 45–55 minutes (35–40 for smaller ramekins), or until the custard is just set but still slightly jiggly in the center. It will continue to firm up as it cools.

4. Remove the mold from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours, or ideally overnight.

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### **5. Unmold and Serve**

1. To unmold, run a thin knife around the edges of the custard.

2. Briefly dip the bottom of the mold in hot water to loosen the caramel.

3. Place a serving plate over the top and invert. Tap gently until the bunet releases and the caramel flows over it.

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## **Serving Suggestions**

* Garnish with crumbled amaretti cookies or a light dusting of cocoa powder.

* A dollop of whipped cream or a few raspberries can enhance the richness.

* Serve chilled as a decadent end to an Italian-themed dinner.

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## **Tips for Success**

* **Use high-quality cocoa** for a deeper flavor.

* If you prefer a smoother texture, blend the custard mixture before pouring it into the mold.

* Caramel sets quickly—have your mold ready and pour as soon as it reaches the right color.

* Don’t overbake. The center should still jiggle slightly when it’s done.

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## **Storage**

Bunet keeps well in the refrigerator for up to 3 days. Keep it covered to avoid absorbing odors. It is not recommended to freeze as the texture may suffer.

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## **Conclusion**

**Bunet alla Piemontese** is a stunning example of how simple ingredients can be transformed into something deeply indulgent. Its combination of creamy custard, bittersweet cocoa, and nutty amaretti, topped with a glistening caramel sauce, makes it both comforting and elegant. Whether served in a rustic kitchen or a fine dining setting, this dessert remains a timeless celebration of Italian culinary tradition.

Would you like a version without alcohol or tips for substituting ingredients like dairy-free milk or gluten-free amaretti?