Today I love that Bacon is diversifying its mealtime appearance and showing up where you might least expect it.
- 3/4 cup sugar
- 1/4 cup water
- 1/4 cup whipping cream
- 1/2 cup (packed) golden brown sugar
- 1/3 cup cornstarch
- 1 teaspoon salt
- 3 cups whole milk
- 4 large egg yolks, room temperature
- 1/4 cup (1/2 stick) unsalted butter, cut into small pieces, room temperature
- 2 tablespoons Scotch
- 1 teaspoon vanilla extract
- 3 strips of thick cut bacon
Stir 3/4 cup sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Remove from heat. Add cream (mixture will bubble vigorously). Stir until smooth. Set caramel sauce aside.
Mix brown sugar, cornstarch, and salt in heavy medium saucepan. Gradually whisk in milk. Stir over medium-low heat until mixture thickens and boils, about 8 minutes. Remove from heat. Whisk in caramel sauce.
Whisk egg yolks in large bowl to blend. Gradually whisk 1 cup warm caramel mixture into yolks. Gradually whisk yolk mixture back into caramel mixture in saucepan. Bring to simmer over medium heat. Gradually whisk in butter, Scotch, and vanilla.
Divide pudding among 8 parfait glasses. Chill until cold, at least 6 hours and up to 1 day.
Cut bacon crosswise into 1/2 inch pieces and fry over medium heat in a heavy skillet. Watching carefully, brown the bacon until the fat is almost rendered out completely. Remove bacon and drain on a paper towel. Allow to cool and top pudding cups with bacon lardons, dividing lardons equally.
Some notes on this recipe:
If you think you are being TOO careful when tempering the egg yolks, think again. I have ruined many puddings by hastily adding the yolks. If the yolks cook too fast they will become lumpy like scrambled eggs.