Sweet Butterscotch Pudding and Crispy Candied Bacon

Ingredients 0/14

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, then take the pan off the heat. In a small bowl, whisk the cornstarch into about 1/4 cup of milk until smooth, then beat in the eggs. Slowly pour the rest of the milk into the brown sugar mixture while whisking constantly, then add the cornstarch and egg mixture, whisking everything together. Put the pan back on the stove over medium heat and bring it to a gentle boil, stirring frequently. Once it bubbles, lower the heat and let it simmer for about a minute, whisking non-stop until the pudding thickens. Take it off the heat and stir in the bourbon and vanilla.

Step 2

While the pudding chills in the fridge, preheat your oven to 350°F. Line a baking sheet with parchment paper and set a wire rack on top. In a small saucepan over medium heat, combine the brown sugar, bourbon, and maple syrup, stirring often until the glaze thickens. Lay the bacon slices on the wire rack and brush half the glaze over both sides. If you like, sprinkle a bit more brown sugar on top. Bake the bacon for 8 minutes, then flip the slices, brush on the remaining glaze, and cook until the bacon is crispy and nicely browned.

Step 3

When you’re ready to serve, spoon the pudding into bowls and top with crispy candied bacon, a dollop of whipped cream, and some candied pecans for a perfect sweet and salty treat.