Ingredients

• 3/4 cup sugar, 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 good quality bittersweet chocolate, finely chopped (not unsweetened)
• unsweetened whipped cream, for garnish
• finely chopped chocolate wafer cookie, for garnish

Instructions

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.