Bunet
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Ingredients

    • 1 quart milk
    • 6 eggs
    • 10 amaretto cookies (1 inch in diameter)
    • 9 ounces sugar
    • 2 ounces cocoa powder
    • 1 cup marsala wine
    • 4 tablespoons fernet branca
  • For Caramel

    • 1 quart milk
    • 6 eggs
    • 10 amaretto cookies (1 inch in diameter)
    • 9 ounces sugar
    • 2 ounces cocoa powder
    • 1 cup marsala wine
    • 4 tablespoons fernet branca
    • 3 ounces sugar
    • 3 tablespoons water

Preparation

Baking Directions:

To prepare the bunetBring the milk to a boil. Meanwhile, mix the sugar with eggs, cocoa powder, sugar and crumbled amaretto cookies. Pour in the hot milk and stir briefly. Add the marsala and fernet.To prepare the caramelPrepare the caramel by cooking the sugar with water until it turns an intense golden color. Place in the bottom of a 8" x 4" mold.To complete the bunetPour the milk mixture into the mold filled with caramel mixture. Cook in bain-marie for 45 minutes or until the center of the pudding feels firm under the pressure of a finger. Remove from bain-marie and place aside to cool off.

Serving Directions:

To serve, unmold the bunet upside down, and serve with the caramel sauce taken from the cooking.