Bunet

First you need to prepare the caramel. Heat 2 spoonfuls of sugar with a little water and line some dessert moulds with this sumptuously sweet mixture then put them to one side to rest.

Place 4 eggs and 6 spoonfuls of sugar in a bowl and mix well.

Next add 500 ml of milk, 2 spoonfuls of unsweetened cocoa powder, 30 ml rum and 50 g Italian amaretti biscuits or macaroons. If you don’t have these, you can use crumbled dry biscuits.

Pour the mixture into the moulds and cook in a bain-marie at 180° C for 30 minutes.

Leave the desserts in the fridge for at least 2 hours before serving.