Bonèt: Piedmontese Chocolate Amaretti Custard

Preheat oven to 300°F (150°C).

Prepare a caramel: In a small saucepan, combine 60g of sugar with 2 tablespoons of water. Cook over medium heat, swirling occasionally, until a deep amber caramel forms. Carefully pour the caramel into the bottom of a 6-cup oven-safe mold or ramekins.

In a food processor, pulse the Amaretti biscuits until finely crushed.

In a saucepan, heat the milk until it is steaming, but not boiling.

In a separate bowl, whisk together the remaining 60g of sugar, eggs, and egg yolks until pale and slightly thickened.

Whisk in the cocoa powder, crushed Amaretti biscuits, rum, and vanilla extract.

Gradually pour the warm milk into the egg mixture, whisking constantly to prevent curdling.

Strain the custard mixture through a fine-mesh sieve to remove any lumps and ensure a smooth texture.

Pour the custard into the caramel-lined mold or ramekins.

Place the mold in a larger baking dish and add hot water to the dish, reaching halfway up the sides of the mold (creating a water bath).

Bake for 60-75 minutes, or until the custard is set around the edges but still slightly wobbly in the center.

Remove from the oven and let cool completely in the water bath.

Once cooled, refrigerate for at least 4 hours, or preferably overnight.

To serve, run a thin knife around the edge of the custard to loosen it. Invert onto a serving plate. The caramel will drizzle over the custard.

Slice and serve chilled.