Title: Chocolate Walnut Puddings
Categories: Check
Yield: 6 Servings

CARAMEL
1	c	Sugar
1/3	c	Water
PUDDING
1	oz	Unsweetened chocolate
3/4	c	Coarsely chopped toasted
		Walnuts
1	cn	(14oz) sweetened condensed
		Milk (Eagle)
1 3/4	c	Whole, not lowfat, milk
1		Extra large egg

Caramel: Combine sugar and water in heavy saucepan. Cook over medium high heat until sugar dissolves. Bring to a boil, without stirring, until deep amber, brushing down sides of pan with a wet pastry brush and swirling pan occasionally. Divide among 6-3/4 ounce custard cups.

Pudding: Finely grind chocolate and walnuts in processor. Transfer to a large bowl. Bring sweetened condensed milk and regular milk to a boil in a heavy saucepan. Pour over chocolate; stir until smooth. Cool slightly, then stir in egg. Divide among custard cups.

Preheat oven to 325F.

Place cups in baking pan and pour in hot water to reach halfway up sides. Bake until puddings are set, about 45 minutes. Chill until cold. When ready to serve, cut around puddings with a small knife, invert onto serving plates.

Bon Appetit 9-95.

Shared by Carolyn Shaw 1/96

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