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Categories:
butter brown sugar salt cornstarch milk eggs bourbon vanilla bacon bacon light brown sugar bourbon maple syrup cream pecans
Viewed: 35 - Published at: 8 years agoIngredients
- 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(R) Bacon
- 1/2 cup light brown sugar
- 1 tablespoon bourbon
- 1/4 cup maple syrup
- Whipped cream for garnish
- Candied pecans for garnish
Method
- 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.
