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1
To make the brownies, spray an 8-inch square pan with nonstick spray and coat with flour.
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2
Preheat the oven to 350 degrees F.
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3
Melt the chocolate and the butter together over a double boiler.
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4
Whisk until smooth.
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5
Whisk the sugar and egg together in a bowl.
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6
Stir the chocolate and butter into the sugar mixture.
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7
Stir in the flour.
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8
Spread in the prepared pan.
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9
Bake for 15 minutes.
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10
Cool, remove from the pan and cut into 1/2 inch squares.
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11
To make the parfait, whisk together the egg yolks and the sugars.
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12
Whisk in the evaporated milk and then the cornstarch.
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13
Cook over medium heat, stirring constantly, with a heat resistant rubber spatula, until thick, about 5 minutes.
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14
(If the mixture gets lumpy at anytime during the cooking process, briefly switch to a whisk and whisk until smooth.)
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15
Place the mixture in a clean bowl and place plastic wrap directly on the surface.
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16
Refrigerate until cold.
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17
Whip the cream until soft peaks form.
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18
Fold the cream into the cooled mixture.
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19
To assemble the parfaits, in the bottom of martini, wine or any clear glass with approximately a 3/4 cup capacity, put about 4 pieces of brownies, about 2 teaspoons caramel sauce, and 2 teaspoons pecans.
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20
Top with about 3 tablespoons parfait mixture.
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21
Repeat layering with 2 more layers of brownies, caramel sauce and pecans and 1 more layer of parfait, ending with a layer of the brownies, pecans and caramel.
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22
Cover with plastic wrap.
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23
Refrigerate at least 30 minutes or up to overnight.
