Black-Bottom Caramel Pudding

Total Time:
34 min
10 min
4 min
20 min

6 servings

  • 3/4 cup plus 2 tablespoons sugar
  • 1 cup heavy cream
  • 3 cups whole milk
  • 1/4 cup cornstarch
  • 2 large eggs
  • 1 1/2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 2 ounces fine quality bittersweet chocolate (not unsweetened), finely chopped
  • Unsweetened whipped cream, for garnish
  • Finely chopped chocolate wafer cookies, for garnish
  • Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. 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.

  • Stir together 1/2 cup milk and cornstarch. Beat eggs, vanilla, and salt in another bowl.

  • 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.

  • 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 for 1 minute.

  • Whisk 1/2 cup hot caramel pudding into chopped chocolate, stirring until smooth. Spoon chocolate pudding into 6 (8-ounce) parfait glasses, then top with caramel pudding. Chill until set, at least 3 hours.

  • Cook's Note: Pudding can be made up to 3 days ahead and chilled, covered with plastic wrap.

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