Black-Bottom Caramel Pudding

Directions

1. 1
   Bring sugar and water to a boil in a large heavy saucepan over high heat, stirring with a fork until sugar is dissolved.
2. 2
   Boil, without stirring, washing down sugar crystals clinging to side of pan with a pastry brush dipped in cold water, until pale golden, 4 to 5 minutes.
3. 3
   Continue to cook, without stirring, swirling pan occasionally, until sugar turns a deep amber caramel, 1 to 2 minutes.
4. 4
   Remove from heat and carefully add cream in a slow stream (mixture will bubble and steam).
5. 5
   Return to low heat and cook, whisking, until smooth.
6. 6
   Stir together 1/2 cup milk and cornstarch.
7. 7
   Beat eggs, vanilla, and salt in another bowl.
8. 8
   Stir remaining 2 1/2 cups milk into caramel and bring to a simmer, whisking occasionally.
9. 9
   Stir cornstarch mixture, then whisk into caramel.
10. 10
    Bring to a boil, whisking, and simmer, whisking, 2 minutes, then remove from heat.
11. 11
    Whisk about 1 cup hot caramel mixture into egg mixture until well blended, then whisk egg mixture back into caramel.
12. 12
    Continue whisking off the heat 1 minute.
13. 13
    3Whisk 1/2cup hot caramel pudding into chopped chocolate, stirring until smooth.
14. 14
    Spoon chocolate pudding into 6 (8-oz) parfait glasses, then top with caramel pudding.
15. 15
    Chill until set, at least 3 hours.