Bunet

Method

1. In a saucepan, combine the whole milk and fresh cream. Add the sugar, orange zest, and vanilla bean seeds and pod. Heat gently over low heat, allowing the flavors to infuse. Do not boil; let it reduce slightly (about 2/3 of the original volume).
2. Meanwhile, in a bowl, whisk together the whole eggs and egg yolks until well combined. Do not whip; just mix.
3. Prepare the caramel: In a small, tall saucepan, heat a few tablespoons of sugar over medium heat. As it melts, gradually add the remaining sugar, one spoonful at a time, stirring occasionally with a clean spoon. When the caramel reaches a deep amber color, carefully pour in the hot orange liqueur (heated separately) to deglaze. Stir quickly, then pour the caramel into the bottom of a baking dish or mold, spreading evenly to a thickness of about 4–5 mm.
4. Once the milk mixture is warm and slightly reduced, remove from heat. Let it cool slightly so it is warm but not hot (to avoid cooking the eggs).
5. Strain the warm milk mixture into the egg mixture, stirring constantly to combine.
6. Crumble the amaretti biscuits into coarse pieces and add them to the custard mixture. Stir gently.
7. Pour the custard over the caramel in the mold.
8. Place the mold in a baking dish and pour hot water into the dish until it reaches about two-thirds up the sides of the mold (bain-marie).
9. Bake in a preheated oven at 100°C (212°F) for about 1.5 hours, or until the custard is set but still slightly jiggly in the center. A toothpick inserted should come out moist.
10. Remove from the oven and let cool at room temperature for 2 hours, then refrigerate overnight.
11. To unmold, run a small spatula around the edges of the mold. If the caramel has hardened, warm the bottom of the mold briefly over a flame or by immersing in hot water for 20 seconds. Invert onto a serving plate.
12. Decorate with a few whole amaretti biscuits on top. Serve cold.