Butterscotch Pudding with Candied Bacon

Instructions

• Melt butter in medium-sized saucepan. Add dark brown sugar and salt, and stir until sugar is dissolved. Remove from heat.
• In small bowl, whisk together cornstarch with about 1/4 cup milk until smooth; then whisk in eggs.
• Gradually pour remaining milk into melted brown sugar, whisking constantly; then whisk in cornstarch mixture as well.
• Return pan to heat, and bring mixture to boil, whisking frequently. Once it begins to bubble, reduce heat to low simmer and continue to cook for 1 minute, whisking nonstop, until pudding thickens.
• Remove from heat and stir in bourbon and vanilla.
• Pour into individual dishes and chill thoroughly before serving.
• Preheat oven to 350 degrees F.
• Line baking sheet with parchment and place wire rack on top.
• In small saucepot over medium heat, add brown sugar, bourbon and maple syrup. Cook, stirring often, until mixture is thickened.
• Place bacon slices on rack and brush half of glaze on both sides of bacon. Sprinkle with additional brown sugar if desired.
• Bake in preheated oven for 8 minutes, flip and brush bacon with remaining glaze. Cook until crispy and browned.
• To serve: Top butterscotch puddings with bacon, whipped cream and candied pecans.