Black-Bottom Caramel Pudding

Ingredients

• 2 oz fine-quality bittersweet chocolate unsweetened finely chopped (not )
• 6 servings garnish: whipped cream and chocolate wafer cookies unsweetened finely chopped
• 0.3 cup cornstarch 
• 2 large eggs 
• 1 cup heavy cream 
• 0.3 teaspoon salt 
• 0.8 cup sugar 
• 1.5 teaspoons vanilla 
• 0.3 cup water 
• 3 cups milk whole

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• plastic wrap
• pastry brush

Directions

1. Bring sugar and water to a boil in a large heavy saucepan over high heat, stirring with a fork until sugar is dissolved. 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. Continue to cook, without stirring, swirling pan occasionally, until sugar turns a deep amber caramel, 1 to 2 minutes.
2. 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.
3. Stir together 1/2 cup milk and cornstarch. Beat eggs, vanilla, and salt in another bowl.
4. 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.
5. 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 1 minute. 3
6. Whisk 1/2cup hot caramel pudding into chopped chocolate, stirring until smooth. Spoon chocolate pudding into 6 (8-oz) parfait glasses, then top with caramel pudding.
7. Chill until set, at least 3 hours.
8. • Pudding can be made up to 3 days ahead and chilled, covered with plastic wrap.