Taste

This used to be cooked in a bonnet-shaped container, hence the name. It is one of the classic desserts of Piedmont.
Six heaped tablespoonfuls of granulated sugar + two extra, four eggs, 300ml of milk, 200ml of fresh cream, 50g of amaretti biscuits, two tablespoonfuls of cocoa, two tablespoonfuls of rum or brandy, 16 ramekins.
Preheat the oven to gas mark 4/180C. Put six tablespoonfuls of sugar into a small pot with two tablespoonfuls of water and boil until it is dark golden and caramelised. Pour a little of this caramel into the bottom of 16 greased ramekins. Place them in an oven-dish. Then break the eggs into a bowl and beat them lightly, adding the two extra spoons of sugar. Sieve in the cocoa, crumble in the amaretti, add the rum /brandy and milk and beat everything together until the mixture is well amalgamated. Ladle it into the ramekins. Then pour warm water around them so that it comes three-quarters of the way up the sides. Bake them for 40 minutes. Remove them from the oven-dish when cool and chill them. Run a knife round them and turn them out onto individual plates. You can make them up to three days before they are needed, and chill them.