Black-Bottom Caramel Pudding

• 3/4 cup plus 2 tablespoons sugar
• 1/4 cup water
• 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 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
• Garnish: unsweetened whipped cream and finely chopped chocolate wafer cookies

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

sugar, water, heavy cream, milk, cornstarch, eggs, vanilla, salt, bittersweet chocolate, chocolate wafer cookies

Taken from www.epicurious.com/recipes/food/views/black-bottom-caramel-pudding-104652 (may not work)