Called bonet in Italy's Piemonte region, where these individually baked custards originated, this dessert is deliciously like a gooey chocolate version of the classic cr? caramel.
- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2004
Ingredients
Chocolate Caramel:
Method
Chocolate Caramel: In heavy saucepan, heat sugar with 1 cup (250 mL) water over medium heat, stirring, until sugar is dissolved. Bring to boil; boil vigorously, without stirring but occasionally brushing down side of pan with pastry brush dipped in cold water, until thick and clear, about 7 minutes.
Add chocolate; stir until melted. Return to boil; boil for 1 minute. Immediately divide among eight 6 oz (175 mL) ramekins or custard cups, swirling each to coat bottom and 1/2 inch (1 cm) up side. Set aside.
In saucepan, bring milk to simmer over medium heat; add bittersweet and unsweetened chocolates and stir until melted. Remove from heat. Add amaretti cookies; let stand for 10 minutes.
In large bowl, whisk together egg yolks, eggs, sugar and brandy; slowly whisk in milk mixture. Pour into prepared cups. Place cups in large roasting pan; pour enough boiling water into pan to come halfway up sides of cups.
Cover pan with lid or foil; bake in centre of 350°F (180°C) oven for 20 minutes. Uncover and bake until centre is no longer jiggly, 30 minutes. Remove from water. Let cool on rack. (Make-ahead: Cover loosely and refrigerate for up to 1 day.)
Run knife around edge of each custard to loosen; invert onto dessert plates, letting excess caramel dribble down sides.
Nutritional facts <b>Per serving:</b> about
- Sodium 92 mg
- Protein 10 g
- Calories 436.0
- Total fat 26 g
- Cholesterol 155 mg
- Saturated fat 15 g
- Total carbohydrate 52 g
%RDI
- Iron 20.0
- Folate 12.0
- Calcium 14.0
- Vitamin A 11.0
