Directions

Butterscotch and Bacon Budino

1. Combine the heavy cream and milk and set the mixture next to the stove.

2. In a large, heavy-bottomed pot over medium-high heat, stir the brown sugar, ½ cup water, and the salt to combine.

3. Cook until the sugar is melted, dark brown, and smells caramelized, 10 to 12 minutes. <i>[Be careful when caramelizing the sugar because it’s hard to tell by sight. Just don’t burn it. It will be caramel flavored naturally because of the brown sugar].</i>

4. Immediately whisk in the cream and milk mixture (the mixture will steam and the butterscotch will seize, but will become smooth again as you continue whisking).

5. Bring the mixture to a boil, then lower the heat to medium.

6. In a medium bowl, whisk the egg, egg yolks, and cornstarch.

7. Add 1 cup of the prepared butterscotch, whisking constantly.

8. Whisk in the remaining butterscotch, then boil, whisking constantly, until the custard is very thick, about 2 minutes.

9. Remove from the heat and whisk in the butter and rum.

10. Strain the custard through a fine mesh strainer to remove any lumps.

11. Stir in the bacon crumbles and divide among ten 8-ounce ramekins or serving glasses. [NOTE: the budino should only fill the cups ¾ full. You will need the head space for the other components.]

12. Cover with plastic wrap and refrigerate until completely chilled, several hours or up to 3 days.

Apple Topping

1. In a large skillet over medium heat, melt the butter.

2. Add the apples, 2 tablespoons of Calvados, cinnamon, sugar, and lemon juice. Saute, stirring occasionally, until the apples begin to soften, about 5 minutes.

3. In a small bowl, stir together the cornstarch with the remaining 1 tablespoon of Calvados, and dissolve to make a slurry.

4. Stir into the apple mixture, and continue to cook for 2 minutes more, or until the mixture has thickened.

5. Remove from the heat and set aside to cool.

Bacon and Oat Crumble

1. Preheat the oven to 350 degrees.

2. Mix all the ingredients (except the bacon crumbles) on a quarter sheet pan and bake for 15 minutes.

3. Once removed from the oven, mix in the bacon crumbles and toss together.

4. Set aside to cool.

Salted Caramel Sauce

1. Place the sugar, corn syrup, and water in a heavy-bottomed saucepan. Stir to combine.

2. Heat over high heat, occasionally swirling the pan, until it turns a medium golden amber color (about 5 to 7 minutes).

3. The sugar mixture will begin to rapidly boil before slowing down and darkening in color.

4. Remove the saucepan from the heat once the correct color is reached and the bubbles start to subside (be careful not to burn the caramel).

5. Slowly and carefully whisk in the cream. The mixture will foam up and sputter, so stand clear and keep stirring.

6. Add the butter and continue to stir until melted. Add the salt and vanilla and stir to combine. Pour the caramel into a heat-safe container and let it cool until it reaches your desired consistency or refrigerate until use. It will thicken as it cools.

Whipped Crème Fraiche

1. In a chilled metal bowl using a whisk or an electric mixer, whip the heavy cream until it begins to thicken. Add the crème fraiche and continue whipping until thick and fluffy. Keep in the refrigerator until ready to use.

Caramelized Bacon Swizzle Stick

1. Line a pan with parchment paper and spread with a layer of light brown sugar.

2. Place bacon strips on the parchment. Sprinkle sparsely with freshly ground fine black pepper.

3. Cover with another layer of light brown sugar.

4. Bake the bacon for 15 to 20 minutes at 350 degrees, or until brown and bubbling.

5. Remove to a wire rack and cool completely.

6. Cut into 2-inch pieces and skewer on small wooden picks.

Assembly

1. Spoon about 2 tablespoons of apple compote over each budino. Top generously with Bacon and Oat Crumble. Spoon on a dollop of Whipped Crème Fraiche. Drizzle lightly with caramel sauce and insert a bacon swizzle stick into the pudding on the side. Garnish with edible flower petals.