Ingredients:
3/4 cup sugar, plus
2 tablespoons sugar
1 cup heavy cream
3 cups whole milk
1/4 cup cornstarch
2 large eggs
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 ounces good quality bittersweet chocolate, finely chopped ( not unsweetened)
unsweetened whipped cream, for garnish
finely chopped chocolate wafer cookies, for garnish
Directions:
Cook sugar in a dry heavy saucepan over moderate heat,unstirred, until it begins to melt.
Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
Remove from heat and carefully add cream in a slow stream (mixture will bubble and steam).
Return to low heat and cook, whisking, until smooth.
Stir together 1/2 cup milk and cornstarch.
Beat eggs, vanilla, and salt in another bowl.
Stir remaining 2 1/2 cups milk into caramel and bring to a simmer, whisking occasionally.
Stir cornstarch mixture, then whisk into caramel.
Bring to a boil, whisking, and simmer, whisking, 2 minutes, then remove from heat.
Whisk about 1 cup hot caramel mixture into egg mixture until well blended, then whisk egg mixture back into caramel.
Continue whisking away from the heat for 1 minute.
Whisk 1/2 cup hot caramel pudding into chopped chocolate, stirring until smooth.
Spoon chocolate pudding into 6 (8-ounce) parfait glasses, then top with caramel pudding.
Chill until set, at least 3 hours.
Enjoy!
Note: Pudding can be made up to 3 days ahead and chilled, covered with plastic wrap.
Servings: 6
Time preparation: 10 min.
Time total: 30 min.