1. Cook sugar in a dry heavy saucepan over moderate heat,unstirred, until it begins to melt. 2. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. 3. Remove from heat and carefully add cream in a slow stream (mixture will bubble and steam). 4. Return to low heat and cook, whisking, until smooth. 5. Stir together 1/2 cup milk and cornstarch. 6. Beat eggs, vanilla, and salt in another bowl. 7. Stir remaining 2 1/2 cups milk into caramel and bring to a simmer, whisking occasionally. 8. Stir cornstarch mixture, then whisk into caramel. 9. Bring to a boil, whisking, and simmer, whisking, 2 minutes, then remove from heat. 10. Whisk about 1 cup hot caramel mixture into egg mixture until well blended, then whisk egg mixture back into caramel. 11. Continue whisking away from the heat for 1 minute. 12. Whisk 1/2 cup hot caramel pudding into chopped chocolate, stirring until smooth. 13. Spoon chocolate pudding into 6 (8-ounce) parfait glasses, then top with caramel pudding. 14. Chill until set, at least 3 hours. 15. Enjoy! 16. Note: Pudding can be made up to 3 days ahead and chilled, covered with plastic wrap. ---------------------------------------------------------------------------
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