2.Heat the 1 C. heavy cream, chocolate, and 2 T. sugar in a
saucepan over medium/high heat, whisking until the chocolate is completely
3.In a small bowl, beat the 2 egg yolks lightly with the whisk.
Pour about ¼ C. of the chocolate mixture in a slow, steady stream, into the egg
yolks while whisking constantly to temper.
4.Add the egg yolk mixture into the chocolate mixture and combine.
5.Heat the saucepan over medium heat, whisking constantly, until
the mixture just thickens and bubbles. Do not cook to long or eggs will curdle.
6.Remove from heat, whisk in the vanilla, and divide the chocolate
pudding between 6 small glasses or ramekins. Tap the ramekins on the counter to
settle the pudding and help the top even out.
7.Refrigerate ramekins while you make the caramel pudding.
8.FOR THE CARAMEL LAYER:
9.Place the ½ C. Sugar and 2 T. water in a saucepan. Bring to a
boil, stirring to dissolve sugar. Brush the sides of the pan down with a wet
pastry brush to prevent sugar crystals from forming.
10.The sugar will
begin to caramelize after a few minutes. Do not stir, but swirl to help evenly
11.Heat the 1¼ C.
cream in the microwave until hot.
12.As soon as the
caramel is golden brown, pour about half of the heavy cream in. The mixture
will bubble quite furiously. When he bubbling starts to die down, add in the
rest of the cream and salt, and whisk until the mixture is smooth.
14.In a small
bowl, lightly beat the 3 egg yolks with the whisk. In a slow, steady stream,
pour in about ½ C. of the caramel cream, whisking constantly.
tempered egg mixture back in the the saucepan with the caramel cream and bring
back to a boil slowly, whisking constantly.
16.As soon as the
mixture begins to bubble and thicken, remove from heat.
the 6 dishes and tap to settle the pudding.
a few hours, or until cold and set.
Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things You Love. Donna