Bunett

Yield: 6 servings

Measure Ingredient
750 millilitres Milk
300 grams Sugar
7 \N Eggs
250 grams Macaroon biscuits powder
50 millilitres Rum
50 grams Cocoa
200 grams Sugar
30 grams Butter
50 millilitres Water

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

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