Piedmontese caramel pudding

Ingredients for 4 servings:

• 3 eggs
• 300 ml milk
• 200 g crème fraîche
• 70 g sugar
• 20 g cornstarch, fine
• 40 g cocoa powder
• 10 biscuits (Amarettini), crumbled
• 2 cl rum (straw rum, 80 vol.%)
• 60 g sugar
• 3 tbsp water

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 25 minutes

Bonet Piedmontese

Preheat the oven to 160°C (fan oven). For the caramel, heat 60g of sugar and 3 tbsp of water in an uncoated pan and allow to caramelize. Pour the caramel into the bottom of 4 soufflé dishes and set aside. Now whisk together the eggs, sugar, cornstarch, and cocoa powder until creamy. Then add the crème fraîche, milk, crushed amaretti biscuits, and rum and mix. Pour the pudding into each soufflé dish, place the dishes in a hot water bath, and bake in the oven for about 40 minutes. After the cooking time, remove the dish, let it cool, and then refrigerate for about 2.5 hours. Then turn the pudding out onto a plate and garnish. The caramel is beautifully runny. I used soufflé dishes that are 7cm in diameter and 4cm high. Then the recipe is enough for 6 people.