Recipe Index

Ingredients

• 8¾ oz chestnuts, for the custard
• 5¼ oz amaretti cookies, finely crushed
• 6¼ oz granulated sugar
• 1½ oz unsweetened cocoa powder, sifted
• 4 medium eggs
• 1 medium egg yolk
• 2 cups whole milk
• 1 1/2 tbsp amaretto liqueur
• 1 pinch fine salt
• 5¼ oz granulated sugar, for the caramel
• 4 Tbsp water, for the caramel
• 4¼ oz cooked chestnuts, for decoration
• 2 oz chestnuts, chopped, for decoration
• ¾ oz amaretti cookies, crushed, for decoration

Method

1. Score the 8¾ oz chestnuts, boil them for 30 to 35 minutes until tender, then peel while warm. Blend the peeled chestnuts with the milk until smooth.
2. Make the caramel: heat the 5¼ oz sugar with the water in a small pan, without stirring, until it turns a deep amber. Immediately pour it into a 1 qt loaf tin or pudding mould and swirl to coat the base and partway up the sides. Set aside to harden.
3. Heat the oven to 320°F and put a kettle of water on to boil.
4. Whisk the eggs, egg yolk and 6¼ oz sugar together in a large bowl until combined. Whisk in the cocoa and salt, then the chestnut milk, crushed amaretti and amaretto.
5. Pour the mixture into the caramel-lined mould. Set the mould in a deep roasting tin and pour in enough boiling water to come halfway up its sides.
6. Bake for 50 to 60 minutes, until the bonet is set at the edges with a gentle wobble in the centre.
7. Lift the mould out of the water, cool to room temperature, then chill for at least 4 hours, or overnight.
8. Run a knife around the edge, place a serving plate over the mould and invert it so the caramel runs over the bonet. Decorate with the cooked and chopped chestnuts and the crushed amaretti, then slice and serve.
9. Note: the chestnuts listed for decoration may be served as whole cooked chestnuts alongside the slices.

Prep: 30 min · Cook: 80 min · Total: 5 h 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data