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+ servings

Tumeric and Ginger Bonet (Italian Pudding)

Prep Time30 mins
Cook Time40 mins
Resting time3 hrs
Total Time4 hrs 10 mins
Course: Dessert
Cuisine: Italian
Keyword: amaretto, bonet, creme caramel
Servings: 6


For the caramel sauce:

  • 150 g sugar 5.3 oz
  • 60 g water 2.1 oz
  • 60 g boiling water to add to the caramel 2.1 oz

For the bonet (pudding):

  • 500 g milk 18 oz
  • 80 g sugar 2.8 oz
  • 4 eggs
  • 40 g amaretto biscuits 1.4 oz
  • 2 tbsp rum or brandy
  • fresh ginger a piece of 3 cm/1.2 in
  • 1 tsp of tumeric powder

For the caramel almond crumble:

  • 150 g almonds peeled (5.3 oz)
  • 150 g sugar 5.3 oz
  • 1 tbsp water

or alernatively:

  • coarsely crumbled amaretto


For the caramel sauce:

  • In a heavy bottom small pot cook the sugar with 60 g (2.1 oz) of water at medium heat. When the caramel becomes golden add 60 g (2.1 oz) of boiling water. Careful! Caramel gets very hot so pay extra attention when pouring the boiling water.
  • Mix with a silicon spatula and then filter the caramel through a strainer and transfer to another bowl.

For the bonet:

  • Bring the milk to boil. Turn off the heat and add the grated ginger, crumbled amaretto and the tumeric.
  • Stir and leave to rest for 10 minutes.
  • Mix with an immersion blender. Filter through a strainer and leave to cool off.
  • Put to boil 1.5 l of water (50 oz). Pre-heat the oven at 160°.
  • Crack open the eggs in a big bowl and add the sugar. Mix with a whisk but without whipping.
  • Add liquor and milk, then mix. Pour the mixture in 6 aluminum disposable cups.
  • Line a high edge baking tin with baking paper. Put the aluminum cups in the tin and fill it with the boiling water. Water should reach half of the cups.
  • Cook in water bath in the pre-heated oven at 160° C (320° F) for 35-40 minutes. To check if they are read use a toothpick: insert the toothpick and if it comes out dry-ish they are ready.
  • Let them cool off before transferring them in the fridge. Refrigerate for ate least 3 hours.
  • Remove the bonets from the cups with the help of a knife, transfer directly on the serving plate.
  • Garnish with the caramel sauce and the caramelized almond crumble (or alternatively with crushed amaretto).

For the almond crumble:

  • In a heavy bottom pot put the sugar and 1 tbsp of water. Put on low heat while turning with a wooden spoon.
  • Add the almonds (whole) and keep mixing with the wooden spoon until the caramel will be amber colored.
  • Distribute the almond on a surface covered with baking paper and let them cool off.
  • Once cold chop them in the mixer or more coarsely with a knife.
  • Garnish as desired.