Bunett

750 ml Milk
300 g Sugar
7 Eggs
250 g Macaroon biscuits powder
50 ml Rum
50 g Cocoa
200 g Sugar
30 g Butter
50 ml Water

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.

Printer friendly version: Bunett

Click Back to return here.