Bunett Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
750 milliliter: Milk,
300 gram: Sugar,
7: Eggs,
250 gram: Macaroon biscuits powder,
50 milliliter: Rum,
50 gram: Cocoa,
200 gram: Sugar,
30 gram: Butter,
50 milliliter: Water,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp