1. In a saucepan over medium heat, melt butter and stir in brown sugar and salt until smooth.

2. Slowly whisk in 2 cups milk and bring to a gentle simmer.

3. In a separate bowl, whisk together cornstarch, remaining 1/2 cup milk, and egg yolks until smooth.

4. Gradually add the hot sugar mixture into the egg mixture while whisking to temper.

5. Return everything to the saucepan and cook over medium heat, whisking constantly, until thickened (about 5 minutes).

6. Remove from heat and stir in heavy cream and vanilla extract.

7. Pour pudding into serving dishes, cover with plastic wrap touching the surface to prevent skin, and chill for at least 2 hours.

8. Serve cold, topped with whipped cream if desired.