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1
Melt butter in medium-sized saucepan. Add dark brown sugar and salt, and stir until sugar is dissolved. Remove from heat.
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2
In small bowl, whisk together cornstarch with about 1/4 cup milk until smooth; then whisk in eggs.
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3
Gradually pour remaining milk into melted brown sugar, whisking constantly; then whisk in cornstarch mixture as well.
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4
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.
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5
Remove from heat and stir in bourbon and vanilla.
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6
Pour into individual dishes and chill thoroughly before serving.
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7
Preheat oven to 350 degrees F.
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8
Line baking sheet with parchment and place wire rack on top.
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9
In small saucepot over medium heat, add brown sugar, bourbon and maple syrup. Cook, stirring often, until mixture is thickened.
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10
Place bacon slices on rack and brush half of glaze on both sides of bacon. Sprinkle with additional brown sugar if desired.
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11
Bake in preheated oven for 8 minutes, flip and brush bacon with remaining glaze. Cook until crispy and browned.
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12
To serve: Top butterscotch puddings with bacon, whipped cream and candied pecans.
