Black-Bottom Caramel Pudding

Recipe Ingredients

3/4 cup	148g / 5.2oz	Sugar - plus
2 tablespoons	30ml	Sugar
1 cup	237ml	Heavy cream
3 cups	711ml	Whole milk
1/4 cup	15g / 0.5oz	Cornstarch
2 cups	396g / 13oz	Eggs (large)
1 1/2 teaspoons	7.5ml	Vanilla
1/4 teaspoon	1.3ml	Salt
2 oz	56g	Fine quality bittersweet chocolate - finely chopped
		= (not unsweetened)
		Unsweetened whipped cream - for garnish
		Finely-chopped chocolate wafer cookies - for garnish

Recipe Instructions

Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, 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 off 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.

This recipe yields 6 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C38) - from the TV FOOD NETWORK

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