Black Bottom Caramel Pudding

READY IN: 30mins
Recipe by Sharon123

A winner from Gourmet Magazine! One of those wow desserts!

Top Review by Nattymummy

This dessert had a beautiful, velvety texture, and was not too rich, nor too sweet. I appreciated the clear, step by step instructions, and was pleased I didn't miss any out! Served 8 in champage glasses after a large meal, and was just right for a sweet finish. I used about 3/4C of pudding for the chocolate bottom, and garnished with belgian chocolates. Some who didn't mix the carame with the choc whilst eating found the choc part too rich (I used 70% cocoa dark choc). Will definitely make again!

Ingredients Nutrition


  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.

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