Another splendid recipe from Piemonte: Bônet, which is pronounced
If you do not trust my Piedmontese accent (and you might be right, actually) check this more authentic voice.
It is a caramel-topped baked custard, generally made with crushed amaretti biscuits (one of the glories of Piedmontese baking), lots of eggs and milk, with or without cocoa/chocolate and/ with or without coffee. It is sumptuous and voluptuous. Continue reading
