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. 4 eggs . 1 tablespoonful of sugar for each egg . 1 cup of milk for each egg (or 2, it depends on how thick you want the mixture) . 2 tablespoonfuls of dark cocoa powder . 15 Piedmontese crushed macaroons . the peel of half a lemon . 1 small glass of rum (a "cicchet" in the local dialect) Bonet ^ For 4 people Piedmontese macaroons dark cocoa powder eggs small glass of "cicchet" milk
Heat the 2 tablespoonfuls of sugar in a bun tin - the traditional one is made of aluminium - until it browns, thus forming caramel and let it cool. In the meantime, beat the 4 egg whites in a bowl ( grilèt ) and add the yolks. Then add the remaining ingredients. Pour the mixture into the bun tin and cover with a normal lid. Now cook it in a bain-marie, putting the bun tin in a pot with little water, so that it won't overboil. Now overturn the bun tin on a dish and serve cool. Advice for people with a sweet tooth: taste it with plenty of caramel!