Ingredients for Black Bottom Caramel Pudding
- 1 cup granulated sugar
- Heavy Cream
- Whole Milk
- 2 tablespoons cornstarch
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Bittersweet Chocolate
- Whipped Cream
- Chocolate Wafer Cookie
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How to Make Black Bottom Caramel Pudding
- In a heavy-bottomed saucepan, cook 1 cup granulated sugar over medium heat, without stirring, until it melts into a deep amber caramel. This will take about 8-10 minutes.
- Carefully whisk in 1/2 cup heavy cream (it will bubble up!).
- Reduce heat to low and whisk until smooth and combined. Set aside.
- In a separate bowl, whisk together 2 tablespoons cornstarch and 1/2 cup of the 3 cups whole milk until smooth.
- In another bowl, whisk together 3 large eggs, 1 teaspoon vanilla extract, and 1/4 teaspoon salt.
- Add the remaining 2 1/2 cups whole milk to the caramel sauce and bring to a simmer over medium-low heat, whisking constantly.
- Gradually whisk in the cornstarch mixture, then continue whisking until the pudding thickens and comes to a gentle boil. This should take about 2 minutes.
- Remove from heat.
- Temper the eggs: Gradually whisk about 1 cup of the hot caramel mixture into the egg mixture to temper it. This prevents the eggs from scrambling.
- Pour the tempered egg mixture into the remaining caramel mixture and whisk constantly for 1 minute off the heat until smooth.
- In a separate bowl, whisk 1/2 cup of the hot caramel pudding into the 6 ounces of finely chopped semi-sweet chocolate until smooth and melted.
- Spoon the chocolate pudding into 6 parfait glasses or serving dishes.
- Top with the remaining caramel pudding.
- Refrigerate for at least 3 hours, or until set.
- Enjoy your delicious Black Bottom Caramel Pudding!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
143g
Fat
59g
Carbs
13g
