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1
Bring sugar and water to a boil in a 3-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved.
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2
Boil, without stirring but washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup begins to turn golden, about 5 minutes.
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3
Reduce heat to moderate and continue to boil, swirling pan occasionally, until syrup is a dark mahogany color (it's important to make caramel as dark as possible without burning to give sufficient flavor to pudding).
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4
Remove pan from heat and immediately add cream (caramel will bubble up and steam), stirring until combined.
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5
If not all caramel is dissolved, cook over moderate heat, stirring, about 1 minute more.
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6
Stir 2 1/2 cups milk into caramel and bring to a simmer.
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7
Whisk together remaining 1/2 cup milk and cornstarch in a glass measuring cup, then pour into simmering caramel mixture, whisking.
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8
Simmer gently, whisking occasionally, 2 minutes.
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9
Whisk together eggs, vanilla, and a pinch of salt in a large metal bowl.
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10
Slowly add 1 cup hot caramel, whisking until combined well, then whisk in remaining caramel.
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11
Reserve 1/2 cup hot pudding, then set bowl with remaining pudding in a larger bowl of ice and cold water, whisking occasionally, to cool.
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12
Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water, stirring occasionally, until smooth.
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13
Stir in reserved 1/2 cup hot caramel pudding and liqueur, then divide mixture among parfait glasses.
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14
Divide cooled caramel pudding among glasses and chill, loosely covered, at least 2 hours.
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15
Beat cream with sugar using an electric mixer until it just holds stiff peaks, then spoon onto chilled puddings, spreading to cover tops.
