1. In a medium saucepan, whisk together brown sugar, cornstarch and salt. Whisk in egg yolks. Whisk in milk and cream. Cook over medium heat until bubbly (about 8 min.), stirring regularly at first, then constantly for the last 5 min. Whisk the entire bottom of the pan, including the corners, to avoid scorching and lumps.
2. When mixture comes to a full boil, remove from heat.
3. Whisk in butter and vanilla until butter is completely melted. Whisk in caramel sauce until fully blended.
4. Transfer to serving dish(es); cover with plastic wrap, allowing it to touch the surface of the pudding. Chill completely in the refrigerator (2 hrs. to overnight).
5. Serve topped with a layer of caramel sauce and a pinch of sea salt.

Find It!

• Find Kowalski's Sea Salt Caramel Sauce near the ice cream toppings.