Whisk together brown sugar, cornstarch and salt in a medium saucepan.

Whisk in the water.  Heat over medium high heat.  Allow the mixture to cook for 5-6 minutes until the mixture starts to caramelize.

Slowly add in the milk and heavy cream.  Bring the mixture to a boil.  Remove 1/2 cup of the mixture to a separate bowl.  Whisk the egg yolks into this bowl and continue to whisk so that the eggs do not scramble.

Slowly pour this mixture back into the saucepan.

Bring the mixture back to a boil and cook for 1 minute.

Remove from heat and stir in the butter.  Stir until melted and smooth.

Then stir in the vanilla extract and Bourbon if you prefer.

Allow the mixture to cool to room temperature and then pour it into a separate bowl.

Cover the top of the pudding tightly with plastic wrap and refrigerate for 4-6 hours until the pudding has chilled and thickened completely.

Then the pudding is ready to serve with your favorite toppings and enjoy!