Bunet

I went to Nice, and on my very long list of places to visit, there was one that I didn’t have but ended up visiting (after they invited me) – Apopino. I will be forever grateful for that, as it was the moment I fell in love with a classic Piedmontese dessert called Bunet. Made with milk, cream, cocoa, amaretti, and alcohol, it starts with the consistency of a sweet cream, and in just 40 minutes, it transforms into a creamy and smooth dessert that I can’t stop thinking about. After that dinner, I had to make one, working on a recipe. It looks much harder than it is in writing, so don’t be intimidated by that.


for the caramel:
200 g golden caster sugar
60 ml water

for the pudding:
300 g whole milk
60 g double cream
80 g Amaretti biscuits
a pinch of sea salt
45 g cocoa powder
160 g golden caster sugar
6 small eggs
2 egg yolks
some vanilla powder
½ cup Grand Marnier


Prepare a pan approximately 24 cm long and 10 cm wide for the caramel.

Place the sugar and water into a medium saucepan over medium-high heat. Stir over low heat until the sugar dissolves, but be careful not to splash sugar crystals onto the sides of the pan.

Once the sugar has dissolved, stop stirring and increase the heat to medium. If there are any sugar crystals on the sides of the pan, brush them off with a brush dipped in hot water.

Boil without stirring until the sugar caramelises and turns amber-brown. Once ready, pour the caramel into the prepared pan and swirl it around so that the bottom and a little of the sides are coated. Set aside.

Preheat the oven 180°C hot.

Pour the milk and cream into a kettle along with the Amaretti biscuits and a pinch of sea salt. Heat over medium heat, but do not let it bubble. Once the first signs of smoke appear, remove it from the heat.

While the milk is heating, whisk the sugar, eggs, egg yolks, and vanilla powder in a large bowl using a hand balloon whisk.

Once the milk is hot, remove it from the heat and blend in the cocoa powder and Grand Marnier. I prefer using a hand blender for this as it helps break down the Amaretti biscuits more easily. Blend for about 30 seconds.

While whisking, slowly pour the hot milk into the beaten eggs and sugar mixture. Stir until fully incorporated. That’s it!

Pour the mixture over the caramel in the pan. Place this pan inside a slightly larger pan. Add hot water to the larger pan, ensuring it comes at least halfway up the side of the pan containing the pudding.

Carefully transfer the pan to the preheated oven and bake for 40 minutes.

Once cooked, lift the pan out of the water and let it cool to room temperature. Then, place it in the fridge to chill completely. Ideally, allow it to set for 12 hours. If you're short on time, you can place it in the freezer for about an hour and then transfer it to the fridge.

To serve, run a knife around the edges of the pan and gently shake it to loosen the pudding. Place a serving dish on top and carefully yet quickly turn the pan over. Remove the pan and, hopefully, the pudding will come out smoothly.

Decorate with some Amaretti biscuits and serve.