Black Bottom Caramel Pudding

• 34 cup sugar, plus
• 2 tablespoons sugar
• 1 cup heavy cream
• 3 cups whole milk
• 14 cup cornstarch
• 2 large eggs
• 1 12 teaspoons vanilla
• 14 teaspoon salt
• 2 ounces good quality bittersweet chocolate, finely chopped (not unsweetened)
• unsweetened whipped cream, for garnish
• finely chopped chocolate wafer cookie, for garnish

1. Cook sugar in a dry heavy saucepan over moderate heat,unstirred, until it begins to melt.
2. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
3. Remove from heat and carefully add cream in a slow stream (mixture will bubble and steam).
4. Return to low heat and cook, whisking, until smooth.
5. Stir together 1/2 cup milk and cornstarch.
6. Beat eggs, vanilla, and salt in another bowl.
7. Stir remaining 2 1/2 cups milk into caramel and bring to a simmer, whisking occasionally.
8. Stir cornstarch mixture, then whisk into caramel.
9. Bring to a boil, whisking, and simmer, whisking, 2 minutes, then remove from heat.
10. Whisk about 1 cup hot caramel mixture into egg mixture until well blended, then whisk egg mixture back into caramel.
11. Continue whisking away from the heat for 1 minute.
12. Whisk 1/2 cup hot caramel pudding into chopped chocolate, stirring until smooth.
13. Spoon chocolate pudding into 6 (8-ounce) parfait glasses, then top with caramel pudding.
14. Chill until set, at least 3 hours.
15. Enjoy!
16. Note: Pudding can be made up to 3 days ahead and chilled, covered with plastic wrap.

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

Taken from www.food.com/recipe/black-bottom-caramel-pudding-63829 (may not work)