Bunet is the ancient pudding similar to a chocolate creme caramel. The word means "cap" (in Piedmont) because the copper mold that once used to cook it looked very much like a cap. Over the years the recipe has evolved and now includes chocolate which once wouldn't have been used.
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
1cup(200 grams) granulated sugar
¼cupwater
For the chocolate pudding
3cups(720mls) whole milk
7oz(200 grams) crunchy Amaretti cookies(reserve a few cookies for serving)
4tablespoonscocoa powder
1cup(200 grams) granulated sugar
5eggs
1egg yolk
½cupsweet Marsala wine(See notes 1 and 2 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.
When the milk is hot remove from the heat and use a hand whisk or immersion blender to 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 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.
Tips for Success
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.