Bonet (Italian Chocolate Almond Creme Caramel)

100gms sugar 

1T water

500mls milk

4 eggs 

125gms caster sugar

1/3 cup dark cocoa

100gms armaretti biscuits, crushed

50mls rum (optional)

Grease 4 large ramekins , or one large dish 

In a heavy based pan, add first measure of sugar, and water and heat on a medium heat, until sugar is dissolved.  When the sugar starts to boil watch it carefully until it becomes an amber colour as it caramelises.  

Be careful as the sugar mixture will burn very quickly once it starts to colour. 

Remove from heat and pour hot caramel into the base of the dish(es)

Leave to cool and set while you make the custard

In a large bowl lightly beat egss and second measure of sugar.

Add cocoa , armaretti biscuit crumbs and rum

Heat the milk in a saucepan to a simmer and pour into egg mixture, stirring while you add .

Divide the mixture between the toffee coated ramekins

Cover dishes with tin foil  

Set oven to Steam 80C and cook for 20 minutes or until custard is set with a slight wobble still in the centre. ( If you are making one larger dish, then you may need to steam for 30 minutes )

Remove from oven and refrigerate until chilled.(At least 2 hours) 

When ready to serve, run a knife around the edge of the custard, place in a dish of hot water for a couple of minutes to melt the toffee , and then invert onto serving dish .