Black Bottom Caramel Pudding

Directions

1. 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.
2. Stir together 1/2 c. lowfat milk and cornstarch. Beat Large eggs, vanilla, and salt in another bowl.
3. 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.
4. 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.
5. 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.
6. This recipe yields 6 servings.
7. Comments: Pudding can be made up to 3 days ahead and chilled, covered with plastic wrap.