-
1
Bring milk and 1/2 cup cream just to a boil in a small heavy saucepan, then remove from heat and keep warm, covered.
-
2
In another small heavy saucepan, add 1/2 cup sugar and stir, over medium heat, until sugar is dissolved.
-
3
Stop stirring and cook until the sugar turns a deep golden caramel.
-
4
Remove from heat and carefully add warm cream mixture (mixture will steam vigorously and caramel will harden).
-
5
Cook over low heat, whisking, until caramel is dissolved.
-
6
Whisk together yolks, remaining 1/4 cup sugar, and a pinch of salt in a metal bowl, then add hot caramel mixture in a slow stream, whisking.
-
7
Transfer custard to saucepan.
-
8
Cook custard over moderately low heat, stirring, until thickened and registers 170 degrees F on thermometer (do not let boil).
-
9
Pour custard through a fine-mesh sieve into bowl of standing mixer, then beat at high speed 10 minutes (mixture will be completely cool, thick, and pale).
-
10
Beat in melted chocolate and vanilla.
-
11
Whisk remaining 1 cup cream in another bowl until it just holds stiff peaks, then whisk about 1/4 of cream into chocolate mixture to lighten.
-
12
Fold in remaining cream gently but thoroughly and divide mixture among paper cups (each only 3/4 full), smoothing tops.
-
13
Cover each cup with foil and freeze parfaits for at least 12 hours.
-
14
To serve, carefully tear off each paper cup and invert parfaits onto plates.
-
15
2/3 cup heavy cream
-
16
1/2 cup light corn syrup
-
17
1/3 cup packed dark brown sugar
-
18
1/4 cup unsweetened Dutch-process cocoa powder
-
19
1/4 teaspoon salt
-
20
6 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped
-
21
2 tablespoons unsalted butter
-
22
1 teaspoon vanilla extract
-
23
Bring cream, corn syrup, sugar, cocoa, salt, and half of chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted.
-
24
Reduce heat and cook at a low boil, stirring occasionally, 5 minutes, then remove from heat.
-
25
Add butter, vanilla, and remaining chocolate and stir until smooth.
-
26
Cool sauce to warm before serving.
-
27
Ease of preparation: easy
