Bonet ( Cocoa Flan with Espresso)A web-exclusive recipe from Italian Cooking and Living
- 1 liter milk
- 1 lemon zested
- 1 1/2 cups sugar
- 6 eggs
- 51/4 cup cocoa powder
- 2/3 cup brewed espresso
- For the caramel
- 2 cups sugar
- 2/3 cup water
- 1 cup amaretti cookies
Steep milk with zest of lemon. Meanwhile whisk together sugar
and eggs until combined in one bowl. In another bowl measure out the cocoa powder.
After the milk is scalded pour all but one cup of it into the egg mixture tempering
the cool eggs with the hot milk. Stir the remaining milk into the cocoa powder
to make a paste and smooth out any lumps and then combine it into the egg mixture.
Add in the espresso at this point. Set this aside and begin to caramelize the
sugar in a shallow pan.
Cook the sugar until it is an amber color. When you have reached
this color pour the caramel into the bottom of ceramic flan molds. While the
caramel is still hot, sprinkle in the amaretti distributing evenly. Then pour
in the custard mixture until each is about 3/4 full.
Bake in a water bath at 350° for 30-40 minutes or until
set. Remove molds from the water bath and let set before serving. This can be
served warm or cold just like a flan. To serve, turn the mold upside down onto
a plate, shake and release the custard. The caramel should pour down over the
custard and create a sauce. This can be garnished with additional amaretti and
unsweetened whipped cream. Serves 6-8 depending on the size of the mold.
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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