Bunet
Bunet, a Piedmontese dessert, is a traditional recipe that’s similar to chocolate crème caramel and an absolute joy to eat!
But you don’t have to be from Piedmont or even Italy to master this recipe. It’s super simple to make with steps that you’ll be able to follow easily to create an impressive dessert for all occasions!
If you’ve never heard of Bunet, you’re not alone. Bunet is not common outside Italy or for that matter outside Piedmont. While the flavors of amaretti cookies, chocolate, and caramel seem modern, Bunet dates back to the Middle Ages when it was served at court banquets in Turin.
This is Marina’s recipe, our Piedmontese cousin, who treated my family to an authentic, regional meal including Italian roasted peppers, homemade pasta, local cheeses, and salami. For dessert, her Bunet was perfection. This was many years ago and I’ve been making Marina’s Bunet alla Piedmontese ever since.
In the Piedmontese dialect, bunet or bonet is a cap or rounded hat. Originally Bunet was made in a rounded mold that resembled this type of cap so it’s thought that is how this ancient dessert was named. Another thought is that just as dessert comes at the end of a meal, as does your hat goes back on your head as you leave the table.
Why you will love this recipe
- Smooth texture – Bunet has a smooth texture similar to the Pastry Cream that fills Italian Cream Puffs. If you enjoy luscious, creamy puddings, Bunet is a dessert you’ll love.
- Delicious taste – The irresistible flavor of Bunet is primarily due to the amaretti cookies which are an essential part of this dessert. Plus the addition of cocoa powder and sweet marsala wine increases the complexity of the flavors.
- Minimal ingredients – Even though this Piedmontese Bunet recipe uses just 6 ingredients, it’s quite refined and elegant enough to be served for special occasions as well as a popular dessert for the family Sunday lunch.
- Make ahead – Similar to Tiramisu, this is the ideal dessert to make in advance. After cooling, Bunet must chill in the fridge for a few hours or overnight leaving you free for other tasks.
- Authentic – Just like Bagna Cauda, Bunet is an authentic recipe from the Piedmont region. Preparing and sharing these types of recipes retains and builds the connection to the area.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Amaretti cookies – look for the dry, crunchy Amaretti cookies. This is a main flavor for Bunet so the better quality cookies will produce a better dessert.
- Granulated sugar – regular white granulated sugar is fine for this recipe.
- Whole milk – while I have used reduced-fat milk, Bunet is better made with whole milk.
- Cocoa powder – unsweetened cocoa powder is available at all supermarkets. Dutch-processed cocoa powder is the one that I purchased. Check the packaging which will tell you if it’s Dutch processed.
- Eggs – fresh eggs are essential for this recipe so buy them specifically for this recipe.
- Sweet marsala wine – this is a fortified wine from Sicily that is used in recipes all over Italy. Go the the wine store and buy the real thing – it’s worth it. If you can’t find good, sweet marsala wine, check the substitutions and variations below for alternatives.
See recipe card for quantities.
Instructions
Over medium heat, cook sugar and water until the sugar caramelizes.
Pour the caramelized sugar into the bottom of a large loaf pan.
Pour the milk into a medium saucepan together with the amaretti. Place over medium heat until just before boiling.
While the milk is heating, beat together the eggs, egg yolk, and sugar.
When the milk is hot remove from the heat and whisk in the cocoa powder and the marsala wine.
Pour the warm milk mixture slowly into the beaten eggs and sugar.
Use a ladle to spoon the mixture onto the caramelized sugar in the loaf pan.
Place the loaf pan into a baking pan then add boiling water to the baking pan surrounding the loaf pan with water.
Carefully transfer the baking pan to the preheated oven and bake for 40 minutes.
Once cooked, cool the bunet to room temperature, then chill in the fridge for at least six hours or overnight.
Hint: Be sure to use boiling water when adding to the baking pan to create the bain marie. Once the baking has been completed, be sure to remove the loaf pan from the boiling water otherwise the bunet will continue to cook.
Substitutions
- Lactose-free – use lactose-free milk.
- Dairy-free – use plant-based milk for a dairy-free dessert. Take care not to boil nut based milks as they can separate if boiled.
- Alcohol-free – substitute the sweet marsala wine for extra milk and include two teaspoons of vanilla extract.
Variations
- Rum – use 3 tablespoons of dark rum plus ⅓ cup of extra milk instead of the sweet marsala wine. Amaretto liqueur can also be used.
- Coffee – substitute strong brewed coffee for the sweet marsala wine.
- Creamy – swap out 1 cup of whole milk and replace with cream for a richer dessert.
Equipment
These days bunet is usually baked in a long loaf pan. You’ll need a pan that is approximately 10 inches (25 cm) long and 4 ½ inches (11 cm) wide plus 2 ½ or 3 inches (about 6-7 cm) high. A slightly smaller or larger pan will still work.
A round deep pan of about 5 to 6 cup capacity is another alternative. So are individual, 1 cup capacity ramekins of which you’ll need 8. In this case, the cooking time will be reduced to 30 minutes.
Storage
Place leftover bunet on a high-sided plate and cover well with plastic wrap. Store in the fridge for 2 or 3 days.
Top tip
- When making the caramelized sugar, keep a large bowl of iced water nearby just in case you get splashed with the hot sugar. Definitely, use a larger saucepan than you think you will need. There’s no need to use small pans when dealing with bubbling hot sugar. And don’t leave the sugar unattended.
- Have the loaf pan ready before you begin to caramelize the sugar. Once the sugar has caramelized, pour it without delay into the pan. Use oven mitts to protect your hands and swirl the pan around so that the bottom and part of the sides are completely coated. The caramelized sugar will set quite quickly so it’s important to be prepared.
- Use a hand whisk or immersion blender to combine the ingredients for the pudding. A hand whisk will only partially break up the cookies while an immersion blender will result in a smoother dessert.
- Amaretti cookies can be crushed in a food processor before combining with the hot milk if you want a smooth bunet but don’t have an immersion blender. The cookies can also be placed in a heavy duty plastic bag and crushed with a rolling pin.
- Use boiling water to fill the bain marie (baking pan). The boiling water will help protect the bunet from the intense oven heat and cook it gently.
- Be sure to remove the loaf pan from the bain marie (boiling water) as soon as the baking is complete. Leaving the bunet in the boiling water will cause it to continue cooking.
Water bath baking
This recipe uses a bain marie also know as water bath baking to cook the bunet. A bain marie is simply a hot water bath which cooks food more gently than if exposed to the direct oven heat.
For the bain marie, you will need a large baking pan in which the loaf pan containing the bunet will fit easily. Hot water is pour in the large baking pan, around loaf pan containing the bunet. Then baking pan containing the water and the loaf are carefully transferred to the oven to bake.
FAQ
Bunèt, also known as bonet, is an ancient Piedmontese pudding similar to a chocolate crème caramel. The original bonet dessert was white. However, over the years the recipe has evolved and is now flavored with cocoa powder as well as amaretti cookies and liqueur which is often rum. My version uses sweet marsala wine.
This dessert, Bunet, comes from the Italian region of Piedmont which is where my husband’s family originates. The word means “cap” in the Piedmontese dialect because the copper pan that was once used to cook it, looked very much like a cap. Some say the cap refers to dessert being served at the end of a meal similar to your cap going onto your head at the end of the meal.
The history of the bunet is actually quite ancient. This is the oldest dessert from the Piedmont region. Older than panna cotta and baked peaches. Bunet was served at Medieval banquets and considered the ideal end to the feast.
Serving Suggestions
Being an authentic Piedmontese dessert, Bunet is the ideal ending to any Italian meal. Spinach and Ricotta Ravioli, Calamari Fritti, or Calamarata Pasta are favorites.
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Bunet Recipe
Equipment
- 1 long loaf pan Approximately 10 inches (25 cm) long and 4 ½ inches (11 cm) wide plus 2 ½ or 3 inches (about 6-7 cm) high.
- 1 baking pan with high sides This should be large enough to comfortably fit the loaf pan.
Ingredients
For the caramelized sugar
- 1 cup (200 grams) granulated sugar
- ¼ cup water
For the chocolate pudding
- 3 cups (720mls) whole milk
- 7 ounces (200 grams) crunchy Amaretti cookies reserve a few cookies for serving
- 4 tablespoons cocoa powder
- ¾ cup (150 grams) granulated sugar
- 6 eggs
- 1 egg yolk
- ½ cup (125ml) sweet Marsala wine See notes for alternatives
Instructions
For the caramelized sugar
- Have ready a pan that is approximately 10 inches (25 cm) long and 4 ½ inches (11 cm) wide plus 2 ½ or 3 inches (about 6-7 cm) high. A slightly smaller or larger pan will still work.
- Place the sugar and water into a medium saucepan. Stir over low heat until the sugar dissolve. Take care not to splash sugar crystals up onto the sides of the saucepan.
- Stop stirring when the sugar has dissolved and increase the heat to medium. Boil without stirring until the sugar caramelizes. Be very careful! This melted sugar is very hot!
- Pour the caramelized sugar into the bottom of a long loaf pan. Using oven mitts to protect your hand, swirl the pan around so the bottom and a little way up the side is coated. Set the loaf pan aside to cool
For the chocolate pudding
- Preheat the oven to 350ºF/180ºC. Have the carmelized sugar lined loaf pan ready as instructed above.
- Pour the whole milk into a medium saucepan together with the amaretti. Place over medium heat and bring to just below boiling point.
- While the milk is heating, beat together the eggs, egg yolk, and sugar in a large bowl. I use an immersion blender on a slow speed. You can also use a hand whisk.
- When the milk is hot remove from the heat and using the same hand whisk or immersion blender, whisk in the cocoa powder and the marsala wine. The Amaretti cookies should be softened and break up easily.
- Pour the warm milk mixture slowly into the beaten eggs and sugar whisking slowly all the time.
- Use a ladle to spoon the mixture onto the caramelized sugar in the loaf pan.
- The bunet is baked using a bain marie or water bath baking. To do this, place the loaf pan containing the bunet into a large, high sided baking pan. Add boiling water (it must be boiling) to the baking pan until it comes at least halfway up the sides of the loaf pan.
- Carefully transfer the baking pan to the preheated oven and bake for 40 minutes.
- Once cooked, remove the bunet from the boiling water and cool to room temperature. Cover with plastic wrap then chill in the fridge for at least 4 hours or overnight
To serve
- Run a small knife around the bunet pressing against the edge of the pan to avoid cutting into the pudding. Give the pan a little shake to loosen the bunet.
- Place a oblong serving plate with a raised edge on top of the loaf pan. With both hands, hold the plate in place over the loaf pan and flip the two so that the loaf pan is on top of the serving plate. The bunet should just slide out. If it doesn't give it a bit of a shake.
- Decorate with reserved Amaretti cookies.
Notes
- To make an alcohol free version, substitute sweet Marsala wine with extra milk plus two teaspoons of vanilla extract.
- Sweet Marsala wine can also be substituted with 3 tablespoons of dark rum (or Amaretto liqueur) plus 1/3 cup whole milk.
- Substitute the sweet marsala wine with 1/4 cup strong coffee and 1/4 cup of extra milk.
- Take care when making caramelized sugar. The melted caramel is extremely hot. Don’t leave it unattended and keep a bowl of iced water nearby in case hot melted sugar splashes on you.
- Pour the caramelized sugar immediately into the loaf pan and swirl it around protecting you hands with oven mitts.
- Use a hand whisk or immersion blender to combine the bunet ingredients.
- Alternatively, you can crush the Amaretti cookies in a food processor or put the cookies in a heavy duty plastic bag and crush them with a rolling pin.
- Use boiling water to fill the baking pan for the bain marie.
- Take the loaf pan out of the boiling water once the bunet is done. If left in the bain marie, the bunet will continue to cook.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
This updated and improved recipe was first posted September 25, 2013
I’m allergic to tree nuts. Is there any other cookie that can be used in this recipe?
Liz, that’s a great question! Traditional bunet relies on amaretti cookies for its distinctive flavor and texture, so substituting them would change the dessert quite a bit. I haven’t tried it with other cookies, especially nut-free ones, so I can’t say how it would turn out. If you’re looking for a nut-free alternative with similar rich chocolate flavor, you might enjoy my chocolate budino recipe instead. It’s smooth, indulgent, and completely nut-free -> https://www.marcellinaincucina.com/budino-al-cioccolato-recipe/
I should have read the reviews and Marcellina’s additional comment before making this cake. I wasn’t sure when it was done, so I left it in the oven longer, too long. I refrigerated overnight, it came out perfectly well, but ….the caramel was burnt 🙁 the inside was ok but I’m sure not as good as it should have been. My guests were very nice and said it tasted like strong espresso LOL. I will make it again some day and I’m sure it will be perfect next time 🙂
Thank you so much for your kind and honest comment. I know how frustrating it can be when a recipe doesn’t turn out quite as expected, especially when you’re making it for guests. It sounds like the caramel may have gone a little too far on the stovetop—that deep bitterness can definitely take over and affect the flavor of the whole dessert, especially in something like this where the caramel is such a key component. I’m really glad to hear the inside was still ok, though, and that your guests were gracious about it!
This pudding-style dessert is a bit like crème caramel—once you’ve made it once, it’s much easier to get a feel for the caramel and baking time. I’m so happy to hear you’re planning to try it again, and I have no doubt it’ll turn out beautifully next time. Feel free to reach out if you have any questions when you do!
I really tried to follow the recipe to the tee. After 40 mins I checked it and the center was not set yet. set the timer for another 20 still not set. In all it baked for an aditional 1:20 and collapsed with I removed it from the pan. I am thinking I should have refigerated it? I am going to try it again this weekend. I have to say it tasted great even if it was a bit messy.
Please let me know if You think I did something wrong.
Hi Karl, in step #9 it does say to “Cover with plastic wrap then chill in the fridge for at least 4 hours or overnight.” Chilling is really important to help the bunet set properly. In fact, I generally chill overnight.
What type of milk did you use? I find that milk varies and if I use lactose free milk, it doesn’t set as firmly.
After 40 minutes of baking, it should still have a bit of a wobble but will start pulling away from the sides. Did you remember to use boiling water to fill the baking pan for the bain marie? This is very important.Did you use the correct oven temperature? I’m surprised it didn’t burn baking for that long — but I’m so glad you loved the taste!
How do we know when it’s done cooking in the oven?
You’ll know it’s cooked when it’s no longer liquidy, the top will be firm (because the crushed amaretti have risen and formed a “crust”), and the bunet will be pulling away a little at the sides. Be sure to use whole milk for this recipe.
I’m going to guess 350 ° F. I looked and did not see the temperature.
Yes, that’s right, Jon. Thanks for picking up the typo. I’ll update the recipe card.
delish!
It sure is!!
Yum,yum,yum,yum,yum!!!!!Must make it!
complimenti davvero , sembra molto buono e invitante, mi invoglia molto ….felice giornata
I love a dessert recipe that you can prepare the day before a dinner party. This looks so good. Thank you for sharing it.