What a peculiar name, isn’t it? Well…in actual fact the name is not even Italian but comes from the Piedmont region of Italy. This is a well known, traditional dessert that they make over there. My parents  are both from Turin, the regional capital of Piemonte, so I thought it would be a good idea to blog it and rediscover my roots, so to speak. Candida has already blogged it, but in Italian, under the name of budinasso. My ingredients are slightly different, albeit the no faff preparation comes from her. There are many different recipes out there. I kind of had a look and did a medley. But, silly me,  I haven’t yet explained what a bunet is. Essentially it’s a big creme caramel enriched with amaretto biscuits, cocoa powder and a bit of liqueur. It’s utterly delicious and dead simple to make. Also not too rich, which I like. I’ve already made it twice since Easter (one was made FOR Easter). The truth is that when I made it the first time round  I had a minor misdemeanour as I totally burnt the caramel (you basically have to watch it like a hawk. One second is golden and ready, the next burnt and fit for the bin!). I had to start over. Anyway, once I mastered the caramel making the rest was a synch. The good thing about it is that you can make it well in advance, as it has to rest in the fridge for a good few hours before being served. In fact you can easily make it the day before you need it.


For the bunet

500 ml. whole milk

5 large eggs

75 gr. sugar

25 gr. cocoa powder

50 gr. amaretto biscuits (plus a few more to decorate the top)

1 tbspoon liqueur (I used amaretto but you can use rhum, if preferred or similar)

For the caramel

50 gr. granulated sugar


Start with the caramel. Place the sugar in a heavy bottom saucepan. Heat over a medium/high heat until dissolved. Swirl the sugar in the pan to help the process but don’t mix. The caramel will be ready when the sugar is melted and of a golden colour. Quickly pour it in a ceramic loaf pan, swirling it to cover the bottom and the sides.

For the bunet

Bang all ingredients in a food processor and whizz until well mixed. Pour in the loaf pan then put inside a metal dish filled with boiling water. Put in the oven and cook at 180 degrees for approx. 40 minutes (after 20 minutes cover with foil so that it doesn’t brown too much). Remove from oven and let it cool. When it’s cold put it in the fridge for at least 3 hours. When you are ready to serve ease the edges with a knife and turn upside down on a dish or plate. Decorate with a few amaretto biscuits. Enjoy!



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