Black Bottom "Cappuccino"

Directions

1. 1
   Bring sugar and water to a boil in a 3-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved.
2. 2
   Boil, without stirring but washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup begins to turn golden, about 5 minutes.
3. 3
   Reduce heat to moderate and continue to boil, swirling pan occasionally, until syrup is a dark mahogany color (it's important to make caramel as dark as possible without burning to give sufficient flavor to pudding).
4. 4
   Remove pan from heat and immediately add cream (caramel will bubble up and steam), stirring until combined.
5. 5
   If not all caramel is dissolved, cook over moderate heat, stirring, about 1 minute more.
6. 6
   Stir 2 1/2 cups milk into caramel and bring to a simmer.
7. 7
   Whisk together remaining 1/2 cup milk and cornstarch in a glass measuring cup, then pour into simmering caramel mixture, whisking.
8. 8
   Simmer gently, whisking occasionally, 2 minutes.
9. 9
   Whisk together eggs, vanilla, and a pinch of salt in a large metal bowl.
10. 10
    Slowly add 1 cup hot caramel, whisking until combined well, then whisk in remaining caramel.
11. 11
    Reserve 1/2 cup hot pudding, then set bowl with remaining pudding in a larger bowl of ice and cold water, whisking occasionally, to cool.
12. 12
    Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water, stirring occasionally, until smooth.
13. 13
    Stir in reserved 1/2 cup hot caramel pudding and liqueur, then divide mixture among parfait glasses.
14. 14
    Divide cooled caramel pudding among glasses and chill, loosely covered, at least 2 hours.
15. 15
    Beat cream with sugar using an electric mixer until it just holds stiff peaks, then spoon onto chilled puddings, spreading to cover tops.