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

Whisk in the eggs until well combined.

Slowly add in the milk and heavy cream.  Heat the pan over medium high heat. Whisk the mixture constantly so that the eggs do not curdle.

Bring the mixture to a boil.  Boil for 1 minute while whisking the mixture.

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

Then stir in the caramel sauce.

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!