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Receta Black Bottom Caramel Pudding
by Global Cookbook

Black Bottom Caramel Pudding
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  Raciónes: 6

Ingredientes

  • 3/4 c. sugar plus
  • 2 Tbsp. sugar
  • 1 c. heavy cream
  • 3 c. whole lowfat milk
  • 1/4 c. cornstarch
  • 2 lrg Large eggs
  • 1 1/2 tsp vanilla
  • 1/4 tsp salt
  • 2 ounce fine quality bittersweet chocolate finely minced (not unsweetened) Unsweetened whipped cream for garnish Finely-minced chocolate wafer cookies for garnish

Direcciones

  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.