Step 1: Caramelize the Sugar : In a medium saucepan, melt butter over medium heat. Add brown sugar and cook, stirring constantly, for 2–3 minutes until it becomes bubbly and smells caramelized. Be careful not to burn — you want it golden and fragrant, not dark or bitter.

Step 2: Mix the Base : Whisk in 1½ cups of milk gradually until the sugar dissolves. In a small bowl, whisk the remaining ½ cup milk with cornstarch and egg yolks until smooth. Slowly pour this egg mixture into the saucepan, whisking constantly.

Step 3: Thicken the Pudding : Continue to cook over medium heat, whisking, until the pudding thickens — about 5–7 minutes. Once thick and creamy, remove from heat and stir in vanilla extract and salt.

Step 4: Strain and Chill : For extra-smooth pudding, strain through a fine mesh sieve into a bowl. Cover the surface with plastic wrap (to prevent a skin from forming). Refrigerate for at least 2 hours, or until chilled and set.

Step 5: Garnish and Serve : Spoon chilled pudding into serving cups or bowls. Top with whipped cream and toffee bits. Optionally, sprinkle with a little sea salt for a gourmet touch.