Ingredients

• 500 g milk
• 170 g sugar
• 50 g macaroons plus someone
• 50 g bitter cocoa
• 4 eggs

For the recipe of the traditional bonet, heat 100 g of sugar with a little water in a saucepan, until it starts to caramelize. Pour it to the bottom of a 1 liter pudding mold. Crumble the macaroons until you get almost a powder.
Mix the eggs in a bowl with the whisk and add the remaining sugar. Add the crumbled amaretti and sifted cocoa. Mix everything with the whisk, being careful not to incorporate too much air, in order to obtain a smooth and homogeneous pudding, without bubbles.
Then add the milk, flush, always stirring. Pour the mixture into the mold; put it in a bain-marie at 170 ° C for about 1 hour: the mold must be immersed in water for three quarters of its height. Drain and leave to cool for at least 2 hours. Turn the cake upside down on a serving dish and garnish it with whole or crushed amaretti.

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