Bunett
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 750 | millilitres | Milk |
| 300 | grams | Sugar |
| 7 | Eggs | |
| 250 | grams | Macaroon biscuits powder |
| 50 | millilitres | Rum |
| 50 | grams | Cocoa |
| 200 | grams | Sugar |
| 30 | grams | Butter |
| 50 | millilitres | Water |
Directions
Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.
Cook sugar and water until sugar becomes brown (caramel). Put the caramel in the mould, leave until it becomes hard. Beat eggs with sugar. Add boiled milk, macaroon powder, rum and cocoa. Mix well, pour into the mould and cook, bain marie in oven 140 C for 40 mins.
Source: Given to share with the express permission of Chef de Cuisine