Butterscotch Pudding Topped with Candied Bacon

Ingredients

• 4 ounces butter
• 1 cup packed dark brown sugar
• 1 teaspoon coarse sea salt
• 6 tablespoons cornstarch
• 5 cups whole milk
• 4 large eggs
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract
• Candied Bacon:
• 6 slices Farmland® Bacon
• ½ cup light brown sugar
• ¼ cup maple syrup
• Whipped cream for garnish
• Candied pecans for garnish

Step 1

Melt the butter in a medium saucepan. Once melted, stir in the dark brown sugar and a pinch of salt until the sugar dissolves completely, then take the pan off the heat. In a small bowl, whisk together the cornstarch and about 1/4 cup of milk until smooth, then beat in the eggs. Slowly pour the rest of the milk into the butter and sugar mixture while whisking constantly, then add the cornstarch and egg mixture as well.

Step 2

Put the pan back on the stove over medium heat and bring everything to a gentle boil, whisking frequently. As soon as it starts bubbling, turn the heat down to low and keep whisking for about a minute until the pudding thickens up nicely. Remove from the heat and stir in the bourbon and vanilla.

Step 3

Pour the pudding into individual serving dishes and pop them in the fridge to chill while you make the candied bacon. Preheat your oven to 350°F. Line a baking sheet with parchment paper and set a wire rack on top.

Step 4

In a small saucepan over medium heat, combine the brown sugar, bourbon, and maple syrup. Cook this mixture, stirring often, until it thickens up a bit. Lay the bacon slices on the wire rack and brush half the glaze on both sides. If you like, sprinkle a little extra brown sugar over the bacon for extra sweetness.

Step 5

Bake the bacon for about 8 minutes, then flip the slices over, brush on the remaining glaze, and bake a bit longer until the bacon is crispy and caramelized. When everything’s ready, top your chilled pudding with the candied bacon, a dollop of whipped cream, and some candied pecans for a delicious finish.