In 2-quart saucepan, stir eggs, ½ cup syrup and the salt until well mixed.

Gradually stir in milk.

Cook over medium heat 10 to 15 minutes, stirring constantly, until mixture just coats a metal spoon; remove from heat.

Stir in 1 teaspoon vanilla.

Place saucepan in cold water until custard is cool.

(If custard curdles, beat vigorously with whisk or electric mixer until smooth.

) Cover; refrigerate at least 2 hours but no longer than 24 hours.

Just before serving, in chilled medium bowl, beat whipping cream, powdered sugar, 2 tablespoons syrup and ½ teaspoon vanilla with electric mixer on high speed until stiff peaks form.

Gently stir 1 cup of the whipped cream and the bourbon into custard.

Store covered in refrigerator up to 2 days.

Pour custard mixture into small punch bowl.

Drop remaining whipped cream in mounds onto custard mixture.

Sprinkle each serving with bacon.

Serve immediately.