{"id":3243,"date":"2011-12-24T09:29:02","date_gmt":"2011-12-24T09:29:02","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3243"},"modified":"2011-12-24T09:31:38","modified_gmt":"2011-12-24T09:31:38","slug":"einfacher-bonet-aus-dem-piemont","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/24\/einfacher-bonet-aus-dem-piemont\/","title":{"rendered":"Einfacher Bonet aus dem Piemont"},"content":{"rendered":"

Zutaten<\/strong>
\n250 ml Milch
\n2 Eier
\n3 EL Zucker
\n1 EL Kakaopulver
\n25 g Amaretto-Makronen
\n1 EL Rum<\/p>\n

Zubereitung<\/strong>
\nDie Eier werden in einer Sch\u00fcssel schaumig geschlagen, dann werden 2\/3 vom Zucker, den Kakao, die zerbr\u00f6ckelten Amaretto-Makronen, den Rum und die Milch dazugegeben, alles wird sehr sorgf\u00e4ltig zu einer gleichm\u00e4ssigen Masse verr\u00fchrt.
\nDann den Karamel zubereiten. Dazu den restlichen Zucker in einem kleinen Topf erhitzen, bis er hellbraun wird. Dann mit etwas Wasser abl\u00f6schen (Vorsicht!) und die Masse bei starker Hitze kr\u00e4ftig umr\u00fchren, bis sie fast gl\u00e4sern und dunkelbraun geworden ist. Den heissen Karamel in die vorgew\u00e4rmte Puddingform nun so giessen, dass Boden und W\u00e4nde gleichm\u00e4ssig \u00fcberzogen werden. Dabei wird der Karamel langsam fest. Dann die Puddingmasse in die Form geben, die Form gut abschliessen und im Ofen im Wasserbad bei 180\u00b0C etwa 30 Minuten garen.
\nDen Bonet etwas ausk\u00fchlen lassen, aus der Form st\u00fcrzen und servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 250 ml Milch 2 Eier 3 EL Zucker 1 EL Kakaopulver 25 g Amaretto-Makronen 1 EL Rum Zubereitung Die Eier werden in einer Sch\u00fcssel schaumig geschlagen, dann werden 2\/3 vom Zucker, den Kakao, die zerbr\u00f6ckelten Amaretto-Makronen, den Rum und die Milch dazugegeben, alles wird sehr sorgf\u00e4ltig zu einer gleichm\u00e4ssigen Masse verr\u00fchrt. Dann den Karamel … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[190],"tags":[],"class_list":["post-3243","post","type-post","status-publish","format-standard","hentry","category-susspeise","item-wrap"],"yoast_head":"\nEinfacher Bonet aus dem Piemont<\/title>\n<meta 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Milch 3 Beutel Vanillepuddingpulver zum Aufkochen 5 El. Zucker 750 Gramm Margarine (oder Butter) 140 Gramm Erdbeermarmelade 60 Gramm Stachelbeermarmelade Deko 300 Gramm Mandeln, gehackt 1\/2 El.\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4570,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/04\/rehrucken\/","url_meta":{"origin":3243,"position":3},"title":"Rehr\u00fccken","author":"Steffen","date":"4. 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