101RECIPES: Coffee Bonet

Our trip to Piedmont (a region of Italy) ended with a typical local dessert: Bonet (or “Bünet”) with coffee. Similar to créme caramel, it is more appealing and balanced in flavor, to taste with coffee and rum


  • 1 dl and a half of coffee
  • 400 g of fresh cream
  • 80 – 100 g of sugar
  • 8 egg yolks
  • 2 dl of milk
  • 2 – 3 tablespoons of rum

Ingredients for caramel:

  • 100 g of sugar
  • 2 tablespoons of water
  • 1 teaspoon of lemon juice


  1. Put sugar, water, lemon juice, put it on the heat and let it caramelize.
  2. Pour caramel into a 1/2 liter capacity mold and move the container so that it veils the entire interior.
  3. In a saucepan, bring milk and cream to boil with sugar.
  4. In a bowl, work yolks with a ladle, mix them first with rum and then with coffee
  5. Combine two compounds and pour them into the caramelized mold.
  6. Cook in a bain-marie in a hot oven at 180° C for about an hour.
  7. Withdraw, allow bonet to cool, put it on a serving plate and keep it in the fridge until served.
  8. You can garnish it as you like, even with chocolate leaves that can be purchased at bakery.