Bonet

bow-NEHT
This dessert is a specialty of many trattorie and home cooks in Piedmont. First, a caramel is prepared and poured while hot into the bottom of a baking dish. An egg custard typically flavored with crumbled Amaretti di Saronno, rum, and melted chocolate is poured over the caramel base, then the whole is baked in a water bath.
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