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1
Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, till it begins to heat.
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2
Continue to cook, stirring occasionally with a fork, till sugar is melted into a deep golden brown caramel.
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3
Remove from heat and carefully add in cream in a slow stream (mix will bubble and steam).
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4
Return to low heat and cook, whisking, till smooth.
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5
Stir together 1/2 c. lowfat milk and cornstarch.
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6
Beat Large eggs, vanilla, and salt in another bowl.
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7
Stir remaining 2 1/2 c. lowfat milk into caramel and bring to a simmer, whisking occasionally.
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8
Stir cornstarch mix, then whisk into caramel.
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9
Bring to a boil, whisking, and simmer, whisking, 2 min, then remove from heat.
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10
Whisk about 1 c. warm caramel mix into egg mix till well blended, then whisk egg mix back into caramel.
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11
Continue whisking off the heat for 1 minute.
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12
Whisk 1/2 c. warm caramel pudding into minced chocolate, stirring till smooth.
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13
Spoon chocolate pudding into 6 (8-oz) parfait glasses, then top with caramel pudding.
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14
Refrigeratetill set, at least 3 hrs.
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15
This recipe yields 6 servings.
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16
Comments: Pudding can be made up to 3 days ahead and chilled, covered with plastic wrap.
