Country of Origin - Italy
Preparation Time45 minutes
Cooking Time1 hour
DifficultyEasy
Tags dessert delicious

Description

This dessert from northwestern Italy (Piedmont) is very old, dating back to the 13th century. It evolved with the years, with the addition of cocoa, which came to Europe only in the 16th century. It is soft, served cold, optionally with some whipped cream

Nutrition Facts
Per 174 g Serving Size
Amount Per Serving
Calories
357 kCal
Calories from Fat
54
% Daily Value*
Total Fat
6.1 g
9.3%
Saturated Fat
2.1 g
10.5%
Cholesterol
100.3 mg
33.4%
Sodium
73.6 mg
3.1%
Total Carbohydrates
71 g
24%
Dietary Fiber
2 g
8%
Sugars
66 g
Protein
7 g
13%
Vitamin A    1% Calcium    10%
Magnesium    9% Iron    6%
Vitamin C    0% Potassium    6%
Vitamin D    0% Folate    4%
* Based on a regular 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Ingredients for
people

Ingredient AmountComment
For the Main Part
Whole Milk 2 cups (16 fl oz)
Whole egg, raw 4
Granulated sugar 5 oz
Cocoa Powder,unswtnd 1 oz
Amaretti Cookies 4 oz
For the Glaze
Granulated sugar 11 oz
Tap water 1/2 cup (3 1/3 fl oz)

Recommended Ingredients and Equipment

1 Prepare all the ingredients. You will need one or more molds big enough to contain all the liquid. You can make individual servings with small ramekins, or use a bigger mold. You will also need an oven-safe container large enough to contain the molds, since they will go in the oven in a water bath.
2 First thing, we make the caramel glaze, which we'll use to coat the molds/ramekins. It helps if the molds are warm, otherwise the caramel will solidify too quickly. To make the caramel, combine the sugar and water for the glaze part into a pan on medium heat, stirring to dissolve the sugar in water
3 Keep stirring occasionally.It will begin to boil. Stirring keeps even the temperature of the mixture.
4 After a couple of minutes, the mixture will begin to caramelize, assuming a nice brown color. Keep stirring, gently and carefully as the mixture is very hot.
5 Carefully pour the mixture into the molds/ramekins - did I mention it's really really hot ? Gently rotate the molds to coat all the sides wit caramel. Use oven mitts since the caramel may make the mold very hot.
6 This is how the mold or ramekin should look, with all the sides coated by a nice brown layer of caramel.
7 First thing, crush the amaretto cookies in a food processor/ blender till they look like powder. Now, let's prepare the mix. Combine all the ingredients except the milk in a food processor or blender - the eggs, the sugar, the amaretto cookies. Optionally you can add a little bit of Rum, like a tablespoon of it. Or Bourbon. Blend everything together till you have a smoot mix, the amaretto cookies have dissolved. You may need to do it in two batches in order not to overflow your blender/food processor.
8 Add the other ingredients except the milk in a food processor or blender - the eggs, the sugar, the amaretto cookies. Optionally you can add a little bit of Rum, like a tablespoon of it. Or Bourbon. Blend everything together till you have a smooth mix, the amaretto cookies have dissolved. You may need to do it in two batches in order not to overflow your blender/food processor.
9 Slowly add the milk, continuing to blend it. Adding it slowly is the secret to have a nice, smooth mixture, and have the amaretto cookies actually dissolve into the mix instead of just sinking at the bottom of the mixture.
10 Carefully pour the mixture into the ramekins/molds. It's easier if you use a ladle. Note that you may have some foam/bubbles caused by the food processor. Try to minimize/remove the foam, we don't want bubbles in our bonet. You can ladle out some of the foam, or just reduce it by letting it rest for a few minutes and/or gently stirring the mixture.
11 Place the molds into a larger container and carefully fill the container with boiling hot water. Move to the oven and bake at 180C/355F for about 40/50 minutes. The cooking time depends on the size of your molds, if you used individual ramekins 40 minutes are enough, bigger ones will require a little longer.
12 Take it out of the oven and let it cool down for a 10-15 minutes, then cover with plastic wrap and move it to the fridge. It will need 3-4 hours to fully settle in the fridge. After that time, you can unmold it. If you need to, run a butter knife through the edges. You can also warm up the mold placing in a hot water bath. That will also help release the caramel, some of it will most likely remain stuck against the mold. Decorate with amaretto cookies on top and serve!