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Bonet alla Piemontese

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.
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Course Dessert

Ingredients
  

For the Caramel

  • 1 cup sugar
  • 6 Tbspns water

For the Custard

  • 2 cups milk, divided
  • 6 large eggs
  • 7 Tbspns sugar
  • 1 tspn almond extract
  • 1/2 cup Amaretti cookies crushed
  • 3 Tbspn Marsala

Instructions
 

  • 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 2 tablespoons of water to a small sauce pan. Place the pan on the stove over high heat. Whisk 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.
  • 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 until well combined.
  • 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. 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 half the height of the mold.
  • Bake at 350°F for about an hour, or until a toothpick inserted into the middle comes out clean.
  • 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!