Bonet al Caffè

Coffee Custard from the Piedmont

Preparation info

  • Makes

    10 to 12

    • Difficulty


Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

One of the most typical and traditional desserts of the Piedmont, this version is from La Contea, Tonino and Claudia Verro’s lovely restaurant and inn. Rich and satisfying, the bonet is a perfect dessert after a light meal.

While it is baking, a crust forms on the bonet, so that there is a thin, firm layer on the bottom when the dessert is unmolded. Be careful not to bake the bonet too long or it will be coarse-textured instead of delicate and creamy.