1/3 cup (75 mL) unsalted butter
2/3 cup (150 mL) packed brown sugar
1/2 cup (125 mL) whipping cream
1-3/4 cups (425 mL) homogenized milk
2 egg yolks
1 pinch salt
1/4 cup (50 mL) cornstarch
In saucepan, melt butter over medium-low heat; stir in brown sugar until dissolved and bubbling. Boil, stirring occasionally, until light molasses to coffee colour, 3 to 6 minutes. Whisk in cream; whisk until mixture is liquefied, about 1 minute.
Whisk together 1-1/2 cups (375 mL) of the milk, egg yolks and salt, whisk into sugar mixture and cook over medium heat, stirring occasionally, for 6 minutes.
Whisk cornstarch with remaining milk; whisk into milk mixture and cook, whisking constantly, until thickened, about 1 minute. Transfer to bowl. Place plastic wrap directly on surface; let cool to room temperature. (Make-ahead: Refrigerate for up to 24 hours; serve at room temperature.)