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Categories:Viewed: 49 - Published at: 4 years ago
Ingredients
- 3/4 c. sugar plus
- 2 Tbsp. sugar
- 1 c. heavy cream
- 3 c. whole lowfat milk
- 1/4 c. cornstarch
- 2 lrg Large eggs
- 1 1/2 tsp vanilla
- 1/4 tsp salt
- 2 ounce fine quality bittersweet chocolate finely minced (not unsweetened) Unsweetened whipped cream for garnish Finely-minced chocolate wafer cookies for garnish
Method
- Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, till it begins to heat.
- Continue to cook, stirring occasionally with a fork, till sugar is melted into a deep golden brown caramel.
- Remove from heat and carefully add in cream in a slow stream (mix will bubble and steam).
- Return to low heat and cook, whisking, till smooth.
- Stir together 1/2 c. lowfat milk and cornstarch.
- Beat Large eggs, vanilla, and salt in another bowl.
- Stir remaining 2 1/2 c. lowfat milk into caramel and bring to a simmer, whisking occasionally.
- Stir cornstarch mix, then whisk into caramel.
- Bring to a boil, whisking, and simmer, whisking, 2 min, then remove from heat.
- Whisk about 1 c. warm caramel mix into egg mix till well blended, then whisk egg mix back into caramel.
- Continue whisking off the heat for 1 minute.
- Whisk 1/2 c. warm caramel pudding into minced chocolate, stirring till smooth.
- Spoon chocolate pudding into 6 (8-oz) parfait glasses, then top with caramel pudding.
- Refrigeratetill set, at least 3 hrs.
- This recipe yields 6 servings.
- Comments: Pudding can be made up to 3 days ahead and chilled, covered with plastic wrap.
