Susie

These Lemon Ricotta pancakes are the perfect start to the weekend! They are moist, tender, fluffy and packed with flavor. The recipe incorporates both lemon juice and zest which adds a bright note to the pancakes. Brush your skillet with butter before you spoon the batter, and the pancakes will brown, making the outside slightly crunchy, while the inside remains moist and tender. And, while the pancakes need nothing more than a dusting of powdered sugar or a drizzle of maple syrup, if you want to take it a step further, the blueberry compote is a perfect topping. It doesn’t add more than about ten minutes to your cooking time, just bring fresh blueberries to a simmer in a mixture of water, sugar lemon juice, and zest and allow them to cook down while you make the pancakes. The lemon brings out the sweet, fruity berries while the acidity tones down the sweetness, creating the perfect balance of flavor.

To begin, make the blueberry compote. Add the water, sugar, lemon juice and zest to a small pot and bring to a boil over medium high heat. Then, turn the heat down and allow the mixture to simmer for 5 minutes. Add the blueberries and stir. Cook until the blueberries burst.

Note: If you want to thicken the compote, make a cornstarch slurry by removing about 1/4 cup of the blueberry liquid. Put it in a separate bowl and whisk in 1 Tablespoon of cornstarch. Strain to remove any lumps and return the slurry to the pot and stir until well combined.

Preheat your pancake griddle to medium high heat and make the batter. In a large mixing bowl, add the flour, baking powder, baking soda, sugar and salt and whisk until well combined.

Then, add the wet ingredients to a separate bowl. Whisk the milk, ricotta, eggs, lemon juice plus zest, and vanilla bean paste together. If you don’t have vanilla bean paste, vanilla extract works just fine. I prefer the paste because I find it’s a bit more rich and flavorful and I like the specks of vanilla bean it leaves scattered throughout the pancakes.

Pour the wet ingredients into the dry ingredients and whisk, being careful not to over mix. The batter will not be perfectly smooth. Small lumps are okay. Allow the batter to rest for 5-10 minutes. This gives the gluten time to settle which will make the pancakes lighter and fluffier.

Once the batter has settled, butter the griddle. Make the pancakes in batches, pouring 1/3 cup of batter onto the griddle or skillet and allow them to cook until bubbles form on the top. Then, using a rubber spatula, flip the pancakes and cook the other side until golden brown. Butter the griddle between batches, transferring pancakes to the oven to keep warm as you work through the batter.

When you are ready to serve, top with the blueberry compote, and a dusting of powdered sugar.

If you are a Meyer lemon fan, this recipe is for you! It is all about the lemons, their sweet, slightly floral essence in the spotlight, with nothing more than a flaky buttery crust to serve as a stage. Meyer lemons come into season in late Fall and early winter. They are a hybrid citrus, a cross between a citron and a mandarin, and are characteristically brighter, sweeter, and less acidic than other varieties of lemon.

This tart is delicious on its own, and truly needs nothing more than a light dusting of powdered sugar, but if you want to dress it up, you could top it with freshly whipped meringue, meringue cookies, seasonal berries or even a drizzle of honey.

To begin, butter the tart pan. Then, add flour and sugar to the bowl of a food processor and blitz until the ingredients are well combined. Then, add the butter and pulse until the mixture reaches the consistency of cornmeal. Add the egg yolks and pulse until the eggs are incorporated. Then, with the processor running, add the cream, one tablespoon at a time until the mixture forms a dough.

Turn the dough out onto a work surface, shape it into a disk and lay it in the center of your tart pan. Then, press the dough into the pan, forming an even layer, that covers the bottom and extends up the sides. Flatten the finished edges with your hands or a sharp knife. Chill until firm.

Preheat the oven to 350°F and prick the bottom of the tart shell with a fork. Then, butter a piece of tin foil and place it, butter side down, on top of the tart shell. Fill the shell with beans or rice and blind bake for about 20 minutes or until the edges begin to turn golden. Transfer it to a wire rack and allow to cool to room temperature.

To make the lemon curd, whisk the sugar, lemon juice, lemon zest, and egg yolks in a heat safe bowl until well combined. Make a bagna-marie by placing the bowl over a pot of simmering water and whisk the mixture until it thickens. You will know you’ve reached the right consistency when you stick a wooden spoon into the mixture, run your finger through the lemon curd and it leaves a trail that doesn’t collapse in on itself. If you prefer to use a thermometer, it should read about 170-180°F.

Remove the lemon curd from the heat and allow it to cool slightly, and then whisk in the butter, mixing until it has completely dissolved. It is not necessary, but if you prefer a smoother curd, use a fine mesh strainer to remove the zest and any lumps that may have formed. Transfer the curd to a clean container, place plastic wrap on the surface of the mixture so it doesn’t form a skin, and refrigerate until ready to use.

Once the lemon curd has chilled, spoon the curd into the shell, spread evenly and refrigerate until ready to serve.

To serve, top with seasonal berries, a layer of fresh meringue, meringue cookies, or simply a light dusting of powdered sugar.

Canestrelli could best be described as an Italian shortbread cookie shaped in the form of a daisy. These cookies are unique because instead of adding raw eggs to the dough, you use hard boiled egg yolks. It sounds a bit unconventional by modern day standards, but northern European bakers have incorporated them into their recipes for centuries to create deliciously tender and crumbly baked goods.

While there are several different versions of Canestrelli throughout Italy, their origins can be traced back to the 1200s, in Torriglia, a small town on the outskirts of Genova. At one point, these cookies had become so popular that the daisy appeared on Genoese currency.

Canestrelli were often given as a gift, or made to celebrate special occasions. My grandmother made these at Christmas time every year. This is her recipe with one minor revision. As I did my research, I noticed that most modern day recipes include cornstarch, so I experimented and I found that the cornstarch made for a lighter, crumblier texture which I really liked, so I made some adjustments. I hope you enjoy them as much as I do!

Bring a pot of water to a boil and lower the eggs into the pot. Boil the eggs for 8-10 minutes, then remove the eggs and put them in an ice bath to cool. Once they have cooled, peel off the shells and separate the whites from the yolks. Set the whites aside to use for another purpose.

Next, sift the flour, cornstarch and powdered sugar into the bowl of a food processor. Add a pinch of salt and the lemon zest and pulse the mixture until the ingredients are combined.

Press the egg yolks through a fine mesh sieve and add to the bowl of the food processor. Then, add the cubed butter and vanilla extract.

Blitz the mixture until the dough is almost combined. Then, transfer the dough to a large work surface and knead until it comes together. Wrap the dough in plastic wrap and allow it to rest for an hour before continuing.

Once the dough has chilled, preheat the oven to 350°F. Then, place the dough on a lightly floured, work surface. Place a piece of parchment paper over the top of the dough, and using a rolling pin, roll it to about 1/3″ in thickness.

Use a flower shaped cutter to cut out the cookies and use a small round cutter to make the hole in the center.

Lay the cookies on a parchment lined baking sheet and bake at 350°F for about 10 minutes. Do not allow the cookies to brown.

When they are done, allow them to cool on the baking sheet for a few minutes and then transfer to a drying rack to cool completely.

Dust with powdered sugar and enjoy!

This Spiced Pear and Chestnut Olive Oil Cake incorporates a few of my favorite holiday flavors, chestnuts, pears and, of course, dark chocolate. For most recipes, I like to shine a spotlight on the main ingredient, and in this case, I thought it would be the chestnuts, but as I tested and re-tested recipes, the cake seemed to take on a life of its own and at this point, I can’t decide which ingredient steals the show– the mildly sweet flavor of the chestnut flour, the warmth of the Spiced Pear liquor, or the velvety dark chocolate ganache. I suppose it doesn’t matter, the flavors are woven together so seamlessly I can’t tell where one ends and the other begins.

One pleasant surprise that I discovered on this cake making journey is Spiced Pear liquor. If you haven never tried it and you love warm Autumn spices, do yourself a favor and treat yourself to a bottle for the holidays. I used St. George Spiced Pear liquor which tastes like a perfectly ripe Bartlett pear infused with cinnamon and cloves. I like to substitute liquors for extracts in my dessert recipes, sometimes even cutting back on milk or water so I can add additional flavor, and from now on, this will be a staple in my bar, right alongside the Amaretto.

To begin, preheat the oven to 350°F and grease a bundt pan. Add the olive oil, whole milk, eggs, and Spiced Pear liquor to the bowl of a stand mixer fitted with the whisk attachment and mix until well combined.

Sift the dry ingredients into a large bowl and give them a quick mix.

Then, add the dry ingredients to the bowl of the stand mixer in three batches, mixing in between each batch to make sure the ingredients are well combined.

When the batter is homogeneous, pour it into the greased bundt cake pan, filling it 3/4 of the way up the mold so it has room to rise as it cooks.

Place in the oven and allow to bake for 45-60 minutes, until the cake pulls away from the pan slightly and the top is firm to the touch.

Allow the cake to rest for 15 minutes and then remove it from the mold and allow it to cool completely.

To make the chocolate ganache, melt the chocolate and heavy cream in a double boiler over simmering water until smooth and warm, stirring occasionally. Alternately, you can heat the mixture in the microwave. I suggest heating for 30 seconds, stirring and then continue heating in 10 second intervals until the chocolate is melted.

Then, add 1 Tablespoon of butter and stir until the butter has completely melted and the ganache is smooth and velvety. When the ganache is hot, it will be runny so give it a chance to cool slightly before drizzling it over the cake.

Drizzle the ganache over the top and sprinkle with chopped, roasted chestnuts.

I love almonds in all forms– Amaretto liquor, Amaretti cookies, almond flour, cakes laced with almond extract, and these delicious little almond cookies rolled in powdered sugar! Amaretti di Gavi are made of with loads of almond flour, toasted almonds, sugar, and egg whites. They are crunchy on the outside and moist and chewy on the inside.

They originated in the Piedmont region of Italy, in a small town named Gavi, near the Ligurian border. They are traditionally made with bitter almonds, but the United States prohibits the sale of bitter almonds because in their raw state, they contain traces of hydrogen cyanide, which can be lethal to animals and humans if not processed correctly.

Since this was news to me, I thought I would dive a little deeper and learned that almonds come in two varieties– sweet and bitter. Sweet almonds are readily available in the grocery store and used for granola, cereals, trail mix, etc. Bitter almonds have a more intense flavor and are processed to make products such as almond extract, almond oil, liquors and almond butter. For this recipe, I substitute bitter almonds for sweet, and add a teaspoon of almond extract to amp up the almond flavor.

If you look at the recipe, you will notice I wrote it using metric system measurements rather than using our traditional customary measurements because I found that the egg whites are a wild card. Depending on the size of the eggs, you would add either two or three egg whites, but while testing, one of my batches came out too wet because the eggs were big. The dough is already somewhat wet and tacky, but if it has too much moisture, the cookies slump before they hit the heat and come out flat, and lose their characteristic shape. For this recipe, I recommend weighing the ingredients.

To begin, put the almond flour, whole almonds, baking powder and sugar into the bowl of a food processor and blitz until homogeneous.

Then, add the egg whites and almond extract. Process until the dough is uniform. It will be slightly tacky to the touch.

Place the dough onto a work surface and form the cookies into 2″ round balls. Roll the balls in powdered sugar and place them on a baking sheet lined with parchment paper.

Using your thumb, index and middle finger, pinch the cookies slightly to give them their characteristic look.

Place the baking sheet on the middle rack of the oven and bake at 350°F for 10-15 minutes.

Allow the cookies to cool completely before serving.

If you have never tried making spinach pasta at home, you are in for a surprise! It’s easier to make than you might think and, unlike the prepackaged pasta you find in the grocery store, the spinach flavor in the homemade version really stands front and center. For this recipe, I’ve paired the pasta with an earthy mushroom cream sauce enhanced with ground rosemary and Porcini powder to intensify the mushroom flavor. This is a perfect dish to serve at a dinner party or part of a holiday meal. It’s popular with mushroom lovers and makes a great option for vegetarians as well.

Begin by preparing the spinach. If you are using fresh spinach, chop and saute over medium low heat until it is wilted and has released most of its water.

Alternately, you could use, chopped, frozen spinach. In this case, place the spinach in a heat safe bowl with a splash of water and cook in the microwave for about 5 minutes.

Allow the spinach to cool slightly, and then wrap it in a cheesecloth, squeeze the excess water into a clean bowl and set aside.

Then, add the eggs and the cooked spinach to the bowl of a food processor and blitz until the mixture is homogeneous.

Next, place the flour and salt in a mound on a large work surface and form a well in the middle. Then, add the egg and spinach mixture to the well. Using a fork or your fingers, gradually incorporate the ingredients until they form a dough. If necessary, add the reserved spinach water in small increments until the dough comes together.

Then, knead the dough for 5 to 6 minutes, cover with plastic wrap and allow to rest for 30 minutes.

After the dough has rested cut off an egg sized chunk of dough and cover the remaining dough so it doesn’t dry out. Dust the dough with flour, flatten it into a disk and run it through the widest setting on a pasta roller.

Adjust the setting on the pasta roller to the next widest setting and repeat. If the dough sticks to the rollers, or it looks pitted as it comes out the bottom of the roller, dust with flour. Continue this process until the dough is about 1/8″ thick.

Trim the ends of the sheet so they are square. Let the sheets dry for 2 to 3 minutes on each side. Sprinkle with flour and then wrap the pasta sheets into loose rolls, without pressing, seam side up.

Using a knife, cut the pasta into 1″ wide strips. Unwrap the rolls by gently picking up the end of the pappardelle and letting them unravel. Wind them into a nest and let them dry on a lightly floured work surface.

Fill a large stock pot with water, add salt and bring to a rolling boil. Then get started on the sauce.

Add 4 Tablespoons of olive oil to the bottom of a large saute pan and then add the shallots and garlic. Saute until they have softened and then add the mushrooms and season with salt and pepper. Saute over medium low heat for about 5-7 minutes, stirring occasionally.

Add the white wine and cook for 2-3 minutes. Then, add the heavy cream and bring to a simmer over medium low heat. Once the sauce is simmering, stir in the ground rosemary and Porcini powder.

If you prefer a thicker sauce, you can add a cornstarch slurry to the pan. To make a slurry, remove a small amount of pasta water and put it in a bowl. Add 1 Tablespoon of cornstarch to the hot water and whisk until the it has completely dissolved. Then, add it to the sauce and mix well.

When you are ready to serve, put the pasta into the boiling, salted water and cook until it is al dente. Then strain the pasta and add it to the pan with the sauce. Toss well and allow the pasta to cook in the sauce for a few minutes before serving.

If you are looking for a delicious and festive treat this holiday season, look no further! These Pear Rosettes may look complicated, but don’t let that scare you. Once you get the hang of it, you can turn them out in no time and they are absolutely worth it!

The pears are soaked in a mixture of Amaretto, brown sugar and cinnamon, and then arranged onto puff pastry that has been lined with a layer of caramel and a sprinkle of crumbled Amaretti cookies. Once baked, the puff pastry gets crisp on the outside, yet remains soft in the center, the caramel mingles with the Amaretto infused pears and the Amaretti cookies add a chewy bite. They are pure bliss!

A couple of notes about this recipe:

Feel free to skip making the caramel from scratch if you want to save time. Any good quality caramel will work.

When it comes to choosing pears, make sure they are firm. They will be easier to work with. While any firm pear would work, if I had the choice, I would choose Red Anjou. Since they are not quite as curvy as Bosc, the rosettes will be more consistent in size and shape, and if you don’t peel them before slicing, they add a beautiful Fall color to your dessert.

To begin, preheat the oven to 375°F and then get started on the caramel.

Heat the sugar in a saucepan over medium heat, whisking constantly until the sugar melts, the clumps are all dissolved and the mixture turns brown. Then, add the butter and whisk until it is completely melted. While stirring, add the heavy cream, a little bit at a time. Bring the mixture to a boil for about a minute. Then, add the salt and mix well. Remove the caramel from the heat and allow the it to cool before using.

To make the rosettes, begin by greasing a muffin tin. Then, get started on the poaching liquid. In a large bowl, add the melted butter, Amaretto, brown sugar, cinnamon and cornstarch. Mix until it is well combined and set aside.

Then, core and slice the pears into 1/4″ slices. I use a mandolin so they are uniform in thickness.

Once the pears are sliced, put them in the Amaretto mixture and mix well so that all the slices are covered in the liquid.

Then, place the bowl in the microwave for about 45 seconds to soften the pears. This will make them easier to work with. Give them another good toss when they are warm to make sure they are completely coated in the Amaretto mixture.

Roll the puff pastry out onto a work surface and, using a rolling pin, flatten the dough until it forms a rectangle, about 10″x12″ in size. Then, cut the dough into 2″ wide strips.

Spread the caramel in an even layer on top of the dough. If you’re anything like me, you will be tempted to slather on a thick layer, but, resist the temptation! When it cooks, the caramel will bubble over the top and make a mess in your oven.

One at a time, remove the pear slices from the poaching liquid, allowing the excess liquid to drain back into the bowl. Then, arrange the sliced pears across the top half of the strip of dough, allowing them to overlap each other. Depending on the size of the pears, I use about 6-8 slices for each rosette.

Then, add a sprinkle of the crumbled Amaretti cookies,

and fold the bottom up towards the top, allowing the pears to stick out above the pastry.

Then, roll the dough, press the end to seal the rosette, and place it in the muffin tin.

Once you have finished rolling, bake the rosettes for about 30-35 minutes, until the puff pastry is cooked and golden.

These are at their best when served hot from the oven. Dust with powdered sugar, maybe even and extra drizzle of caramel and enjoy!

Seven point eight billion people alive on this planet experienced today differently and what better way to appreciate each other than by sharing a meal together!

The best way to describe Rollatini, (or Inovoltini as it sometimes called), is an Italian beef roll up. A beef cutlet is pounded thin, layered with parsley, garlic and a small cube of butter and then rolled up and left to simmer for hours in a red wine infused tomato sauce.

No matter what you call it, the magic is the butter and herbs that seep from the inside of these little parcels as they cook that command all the attention. Nestled into a bowl of creamy polenta, it is the epitome of comfort food.

If you have a large cutting board or a feast board, it is a fun way to serve this meal. Lay the board out in the center of the table, pour the polenta on top, arrange the rollatini and slather with sauce. It’s a real conversation starter! So, if you could choose to share this meal with anyone, who would it be?

To begin, finely chop the parsley and garlic.

Then, place a small amount of the mixture plus a pat of butter onto one end of the meat and roll it up.

Next, skewer with a toothpick or two to secure it.

Once you have rolled all of the cutlets, heat a heavy bottomed pot or dutch oven over high heat and pour enough olive oil to coat the bottom of the pot. Season the meat with salt and pepper and brown in batches. When they are done, remove them from the pot and set aside.

Reduce the heat to medium low and deglaze the pot with red wine, scrape up any brown bits that are stuck to the bottom of the pot and allow the wine to reduce to half. Then, add stewed tomatoes, breaking them down with a wooden spoon.

Bring the pot to a simmer and then, add the meat back to the pot, cover and allow to simmer for 1 ½ – 2 hours until the meat is tender. Once the meat has cooked for about half an hour, taste the sauce and adjust seasoning as necessary.

Next, get started on the polenta. Bring the chicken stock to a boil in a large saucepan and season with salt and pepper. Reduce the heat to low and slowly whisk in the polenta, being careful the grains do not stick together and form lumps.

Using a wooden spoon, stir the polenta, almost constantly for the next ten minutes, until it turns thick and creamy. Once the polenta is fully cooked, turn off the heat and stir in the grated Parmigiano Reggiano, Mascarpone cheese and butter.

If you plan to make the polenta ahead of time, transfer it to a slow cooker and keep it warm on low heat until you are ready to serve. This will keep the polenta from firming up on you, which is what will happen if you turn off the heat and allow it to sit in the pot.

Corzetti, ‘little crosses,’ are a type of pasta made in the Ligurian region of Italy, cut and pressed to resemble a 14th century Genoan coin. Corzetti date back to the Middle Ages, and since they were originally embossed with a cross, many food historians believe they represented the cross used by the Genoese crusaders during the late thirteenth century.

Another popular corzetti design was a stamp embossed with the seal of the Doria family, the most powerful family in the Genoese republic. During the Renaissance, the idea caught on and many noble families had stamps carved with their own coat of arms. They were used on special occasions and became heirlooms, handed down from one generation to the next.

Nowadays, you can find these stamps in small artisan shops in the Ligurian region of Italy or even on the internet. Although far less romantic, that’s where I bought mine 🙂

Corzetti are traditionally served with one of three sauces, a light basil pesto, walnut sauce, or pine nut marjoram sauce. For this recipe, I chose to dress them with a marjoram infused brown butter. The marjoram gives the brown butter a fresh and mild woodsy flavor that plays beautifully off this pasta.

To begin, place the flour in a mound on your work surface. Then, form a well in the middle and add the eggs and salt. Then, using a fork, break the egg yolks and lightly scramble the eggs. Using your fingers, gradually incorporate the ingredients until they form a dough. If necessary, add water in small increments until the dough comes together. Then, knead the dough for 5 to 6 minutes, cover with plastic wrap and allow to rest for 30 minutes.

After the dough has rested cut off an egg sized chunk of dough and cover the remaining dough so it doesn’t dry out. Dust the dough with flour so it doesn’t stick to the pasta machine, flatten it with your hands and run it through on the widest setting on the roller. Then, adjust the setting to the next widest setting and repeat. If the dough sticks to the rollers, or it looks pitted as it comes out the bottom of the roller, dust with flour. Continue this process until the dough is about 1/8″ thick. On my pasta machine, it’s number 3. The dough should be a little thicker than what you would typically aim for when making fresh pasta. You need the thickness in order to effectively stamp the coin.

Lay the pasta sheets on a flat work surface, and using the hollow side of the corzetti stamp, cut out the coin shapes. Then, use the stamp to emboss the design. Allow the pasta to dry for an hour before cooking.

To make the sauce, add butter to a large saute pan and cook over high heat until it bubbles and foams, and then browns. Then, turn the heat off and add the marjoram. Allow it to sit in the hot butter for 5-10 minutes, then remove the marjoram from the butter and set aside. (It’s okay if some of the leaves remain.)

Cook the corzetti in a pot of salted, boiling water for a few minutes, or until al dente. When they are done, remove them with a slotted spoon and add to the skillet with the sauce. Toss the corzetti with the sauce, garnish with a sprig of fresh marjoram, and a sprinkle of Parmigiano Reggiano. Enjoy!

Bonet alla Piemontese is a silky, rich Italian custard laced with crumbled Amaretti cookies and infused with sweet Marsala wine. Bonet originated in the Piedmont region of Italy and comes in two variations– white and black. The black version simply includes cocoa powder. This recipe is for the white version, but I’ve included the modification in the notes if you prefer chocolate. Bonet alla Piemontese tastes better the longer it sits so you can make it the day before and leave it in the refrigerator overnight.

Note: In order to achieve a custard that is smooth and silky, it is very important to cook the Bonet in a water bath. Since it is a custard, if it cooks too long or at too high a temperature, the custard will curdle. If you’re oven runs hot, I would suggest decreasing the oven temperature to 300°F.

Note: To make a chocolate Bonet, sift 6 Tablespoons of cocoa powder into the milk as you are warming it. Be sure to whisk the cocoa powder, making sure that it is completely dissolved into the milk or it will leave lumps in your Bonet.

This recipe yields 2 loaf pans or one standard size bundt cake mold.

To begin, preheat the oven to 350°F.

Then, soak the crushed Amaretti cookies in 1/2 cup of milk.

Next, prepare the caramel. Add 1/2 cup of sugar and 3 Tablespoons of water to a small sauce pan. Place the pan on the stove over high heat. Whisk until until the sugar dissolves and then caramelizes. This usually takes a couple of minutes. You will know it has caramelized when it turns a deep brown color.

While it is still hot, pour the caramel into the mold and rotate the pan so that the caramelized sugar has coated it entirely. It should look similar to this.

In a small saucepan, warm the remaining 1 1/2 cups of milk over low heat, being careful not to bring it to a boil. Set aside and allow to cool slightly. (If you are making the chocolate version, add 6 Tablespoons of sifted cocoa powder to the warm milk and whisk until the chocolate dissolves).

Next, add the eggs and sugar to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed for about 2 minutes, until the eggs are foamy and the mixture is well combined.

Then, add the almond extract, Marsala, and the softened Amaretti along with its soaking milk. Mix well and then add the warm milk to the batter a little at a time, whisking constantly until it is well combined.

Carefully pour the batter into the loaf pan or mold. This will only rise slightly as it cooks so you can fill the mold to about 1 inch from the top.

Cover tightly with tin foil, and then prepare the water bath.

To set up a water bath, place the mold in the Pyrex pan (or any oven safe pan) and fill the Pyrex with hot water to measure measure half the height of the mold.

Bake for about an hour, or until a toothpick inserted into the middle of the Bonet comes out clean. The custard will be soft when you remove it from the oven, but not to worry, it will firm as it cools.

Allow the Bonet to chill in the refrigerator for at least 4 hours, preferably overnight.

To remove the Bonet from the mold, run a spatula along the sides of the mold, and then place the serving plate on top of the mold, and flip. Carefully remove the mold to reveal your Bonet!