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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, crushed



    Heat the milk to scalding over medium heat but do not let it come to a boil. Once hot, take the milk off heat and mix in lemon zest. Meanwhile, in a large bowl, whisk together sugar and eggs. Slowly add all but one cup of the milk into the egg mixture, making sure to temper the cool eggs with the hot milk.



    In another bowl, measure out the cocoa powder. Add the remaining 1 cup milk into the cocoa powder and stir to make a paste, smoothing out any lumps. Add this cocoa mixture and the espresso to the large bowl (milk and egg mixture). Set aside.



    In a shallow pan, caramelize 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 crushed amaretti, distributing them evenly over the molds. Pour the custard mixture over the cookies until each mold is about 3/4 full.



    Bake the molds in a water bath at 350 for 30-40 minutes or until set. Remove molds from the water bath and let set before serving. Can be served warm or cold.



    To serve, turn the molds upside down onto a plate, shaking to release the custard. The caramel should pour down over the custard, creating a sauce. The flans can be garnished with additional amaretti and unsweetened whipped cream. Serves 6-8 depending on the size of the mold.






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