Black-Bottom Caramel Pudding

1. 1

   Bring sugar and water to a boil in a large heavy saucepan over high heat, stirring with a fork until sugar is dissolved.

2. 2

   Boil, without stirring, washing down sugar crystals clinging to side of pan with a pastry brush dipped in cold water, until pale golden, 4 to 5 minutes.

3. 3

   Continue to cook, without stirring, swirling pan occasionally, until sugar turns a deep amber caramel, 1 to 2 minutes.

4. 4

   Remove from heat and carefully add cream in a slow stream (mixture will bubble and steam).

5. 5

   Return to low heat and cook, whisking, until smooth.

6. 6

   Stir together 1/2 cup milk and cornstarch.

7. 7

   Beat eggs, vanilla, and salt in another bowl.

8. 8

   Stir remaining 2 1/2 cups milk into caramel and bring to a simmer, whisking occasionally.

9. 9

   Stir cornstarch mixture, then whisk into caramel.

10. 10

    Bring to a boil, whisking, and simmer, whisking, 2 minutes, then remove from heat.

11. 11

    Whisk about 1 cup hot caramel mixture into egg mixture until well blended, then whisk egg mixture back into caramel.

12. 12

    Continue whisking off the heat 1 minute.

13. 13

    3Whisk 1/2cup hot caramel pudding into chopped chocolate, stirring until smooth.

14. 14

    Spoon chocolate pudding into 6 (8-oz) parfait glasses, then top with caramel pudding.

15. 15

    Chill until set, at least 3 hours.

* Per serving · 4 servings · Values may vary.