Step 1

Add the brown sugar, salt, and water to a heavy skillet over medium heat and stir to combine. Bring the mixture to a boil and boil for 5 minutes. Do not stir while bringing to a boil or boiling. You can gently swirl it but be careful as it is extremely hot and will burn.

Step 2

Whisk the cornstarch and 1/4 cup milk together until smooth. Over medium-low heat slowly whisk it into the pot alternating with the remaining milk and heavy cream.

Step 3

Bring the mixture to a gentle boil and cook until thickened, whisking frequently.

Step 4

Beat the egg yolks in a small bowl. Whisk in several tablespoons of the hot pudding mixture, a couple of tablespoons at a time, to warm the eggs. You may need to do this several times until you feel the bowl warm. This procedure is known as tempering the eggs.

Step 5

Slowly whisk the warmed eggs into the pudding and bring it to a gentle boil over medium-low heat. Cook for 1-2 minutes while whisking constantly.

Step 6

Remove the pudding from the heat and whisk in the butter, vanilla extract, and bourbon, if desired. Continue stirring while it cools to keep a skin from forming. Pour the warm pudding into serving dishes and chill.