This is a truly irresistable desert; too bad I can't make it every weekend, due to its seemingly high calories. (I wish the Epicurioans would unveil for us the caloric content of recipes, but I understand it's against the philosophy!) The only problem here seems to lie in getting the caramel right. Because the recipe warns you not to get it burned, you tend to stay on the safe side and end up with a vanilla cream at the top. Next time I'll make it as dark as it gets. I used brown sugar which worked out perfectly fine, except that since it is dark-colored from the start, it's even harder to tell the consistency of caramel. My other alteration was to add, instead of the mere half-cup suggested in the recipe, half of the caramel pudding to the chocolate and increase the chocolate amount accordingly - this is especially important if your caramel has turned out pale :-). I would be interested to know if it's possible to substitute part, or all of the cream with milk. Has anyone tried?