Black Bottom Caramel Pudding Recipes

Steps:

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

Steps:

• Bring sugar and water to a boil in a 3-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved. Boil, without stirring but washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup begins to turn golden, about 5 minutes. Reduce heat to moderate and continue to boil, swirling pan occasionally, until syrup is a dark mahogany color (it's important to make caramel as dark as possible without burning to give sufficient flavor to pudding).
• Remove pan from heat and immediately add cream (caramel will bubble up and steam), stirring until combined. If not all caramel is dissolved, cook over moderate heat, stirring, about 1 minute more.
• Stir 2 1/2 cups milk into caramel and bring to a simmer. Whisk together remaining 1/2 cup milk and cornstarch in a glass measuring cup, then pour into simmering caramel mixture, whisking. Simmer gently, whisking occasionally, 2 minutes.
• Whisk together eggs, vanilla, and a pinch of salt in a large metal bowl. Slowly add 1 cup hot caramel, whisking until combined well, then whisk in remaining caramel.
• Reserve 1/2 cup hot pudding, then set bowl with remaining pudding in a larger bowl of ice and cold water, whisking occasionally, to cool.
• Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water, stirring occasionally, until smooth. Stir in reserved 1/2 cup hot caramel pudding and liqueur, then divide mixture among parfait glasses.
• Divide cooled caramel pudding among glasses and chill, loosely covered, at least 2 hours.
• Beat cream with sugar using an electric mixer until it just holds stiff peaks, then spoon onto chilled puddings, spreading to cover tops.

Steps:

• In a cold sauce pan combine the 1/4 cup sugar, cornstarch and flour, stir well. Add the milk and eggs and whisk well.
• Place 1-1/4 cup sugar and the water in a pot and bring to a boil. Wipe down any sugar crystals with a wet pastry brush. Simmer until the mixture turns the colour of caramel. When it hits this point remove it from the heat and drizzle in the cream, stirring constantly. Continue to stir and bring to a boil. Slowly pour the caramel into the egg and milk mixture, whisking constantly. Bring this to a boil, still stirring constantly. Simmer while stirring until thicken, about a minute. Remove from heat and add the butter and vanilla, stir until smooth. Pour the pudding into bowls or container and refrigerate for 2 to 4 hours.

Steps:

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