Butterscotch Pudding with Candied Bacon

In a medium-sized saucepan, melt the butter over medium heat. Add the dark brown sugar and sea salt, stirring until the sugar is completely dissolved. Remove from heat. (5 minutes)

In a small bowl, whisk together the cornstarch with about 1/4 cup of milk until smooth. Then, whisk in the eggs until well combined. (2 minutes)

Gradually pour the remaining milk into the melted brown sugar mixture, whisking constantly to prevent lumps from forming. Whisk in the cornstarch mixture until fully incorporated. (3 minutes)

Return the saucepan to medium heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to low and simmer for 1 minute, whisking nonstop, until the pudding thickens to your desired consistency. (8 minutes)

Remove the pudding from the heat and stir in the bourbon (if using) and vanilla extract. (1 minute)

Pour the butterscotch pudding into individual serving dishes and chill thoroughly in the refrigerator for at least 2 hours before serving. (120 minutes)

Preheat your oven to 350 degrees F (175 degrees C). (10 minutes)

Line a baking sheet with parchment paper and place a wire rack on top. (2 minutes)

In a small saucepan over medium heat, combine the light brown sugar, bourbon, and maple syrup. Cook, stirring often, until the mixture thickens slightly and becomes syrupy. (5 minutes)

Place the bacon slices on the wire rack and brush half of the glaze on both sides of each slice. Sprinkle with additional light brown sugar, if desired, for extra sweetness. (5 minutes)

Bake in the preheated oven for 8 minutes. Flip the bacon slices and brush with the remaining glaze. Continue to cook until the bacon is crispy, browned, and the glaze is caramelized. (8 minutes)

To serve, top the chilled butterscotch puddings with crumbled candied bacon, a dollop of whipped cream, and a sprinkle of candied pecans. Enjoy! (2 minutes)