Steam Combi Recipe: Bonet (Italian Chocolate Almond Creme Caramel)

This delightful chocolate dessert hails from the Piedmont area in the north of Italy. It is essentially a Creme Caramel but has the addition of crushed amaretti biscuits in the custard, which rise to the top of the custard and then when it is inverted onto a plate it  makes a sort of soft crust . This is a great dinner party dessert as it can be made in advance and turned out to serve when needed.
You can make it in individual servings or in one large dish ( A loaf tin works perfectly for slicing) The large tin version will require longer steaming.

METHOD

1. Grease 4 large ramekins , or one large dish like a loaf tin.
2. In a heavy based pan, add first measure of sugar, and water and heat on a medium heat, until sugar is dissolved.  When the sugar starts to boil watch it carefully until it becomes an amber colour as it caramelises.
3. Be careful as the sugar mixture will burn very quickly once it starts to colour.
4. Remove from heat and pour hot caramel into the base of the dish(es)
5. Leave to cool and set while you make the custard
6. In a large bowl lightly beat eggs and second measure of sugar.
7. Add cocoa , armaretti biscuit crumbs and rum
8. Heat the milk in a saucepan to a simmer and pour into egg mixture, stirring while you add.
9. Divide the mixture between the toffee coated ramekins
10. Cover dishes with tin foil
11. Set oven to Steam 80C and cook for 20 minutes or until custard is set with a slight wobble still in the centre. ( If you are making one larger dish, then you may need to steam for 30 minutes )
12. Remove from oven and refrigerate until chilled.(At least 2 hours)
13. When ready to serve, run a knife around the edge of the custard, place in a dish of hot water for a couple of minutes to melt the toffee , and then invert onto serving dish .