Bonet – baked chocolate custard amaretti & rosemary syrup
1 cup (250ml) milk
1/3 cup (75g) caster sugar
20g cocoa powder
1 tsp rum
3 drops natural almond extract
Crumbled amaretti biscuits, to serve
1/2 cup (110g) caster sugar
4 rosemary sprigs
Preheat oven to 160°C. Grease four
1/2 cup (125ml) dariole moulds.
Place milk in a saucepan over medium heat and bring to just below boiling point. Whisk eggs, sugar, cocoa, rum and almond extract in a heatproof bowl until combined. Pour in hot milk, whisking constantly until combined. Divide mixture evenly among moulds, then place in a roasting pan and fill pan with enough boiling water to come halfway up the sides of moulds. Bake for 30 minutes or until set. Remove moulds from water and cool completely.
Meanwhile, for the syrup, combine the sugar and 1/4 cup (60ml) water in a small pan and bring to the boil. Reduce heat to low, add rosemary, and cook, stirring, for 5 minutes or until thickened and infused. Remove from heat and discard rosemary.
Dip the base of each mould briefly in hot water, then, using a palette knife, carefully remove pudding from mould. Invert onto plates and serve with amaretti and syrup.