BUNATE

6 Heaping Tbs. Sugar
+ 10 Heaping Tbs. Sugar
2 Tbs. Cocoa Powder
5 Egg Yolks
5 Egg Whites
1 ½ Tsp. Vanilla
1 Tbs. Whiskey
1 Tbs. Vermouth
2 Tsp. Fernet Branca
2 Cups Whole Milk
8 Vanilla Wafers

Treat cake pan, sprinkling 6 heaping Tbs. Sugar evenly over bottom of pan.  Place under broiler for a deep golden burnt sugar effect.   Remove and set aside.

Separate eggs.  In a bowl combine remaining sugar and cocoa.  Add 5 slightly beaten yolks. Mix.

Add vanilla, liquors and liqueurs and mix thoroughly. Warm milk and dissolve vanilla wafers in milk. Pour this liquid into a strainer over the bowl of ingredients and press the soft cookies through with the back of a spoon. Mix well.
Beat egg whites until peaked and gently fold into mixture.  Pour mixture into sugared cake pan and place the pan into a larger water bath (Bagna Maria) pan of cold water.  Bake at 325 for 1 hour or until set. Chill before serving. Invert onto serving place.

This is an old family recipe, using Fernet Branca.  It reminds me of upside down Creme Brulee.
In those days, they didn’t have sugar burning torches.  This was a specialty of my Cousin
Gina Mezzanatto.