In a medium saucepan over medium heat, melt the butter and brown sugar together until bubbly and fragrant, about 2–3 minutes.
Stir in the salt and 1½ cups of the milk. Heat until the mixture is steaming, but not boiling.
In a separate bowl, whisk the remaining ½ cup milk with cornstarch and egg yolks until smooth.
Slowly pour the cornstarch mixture into the saucepan, whisking constantly to avoid lumps.
Continue to cook, stirring constantly, until the pudding thickens and starts to bubble—about 4–6 minutes.
Remove from heat and stir in the vanilla extract.
Pour the pudding into serving cups or bowls and let cool slightly. Cover with plastic wrap (touching the surface to prevent a skin) and refrigerate for at least 2 hours.
Top with whipped cream and toffee bits before serving, if desired.
Enjoy this rich, silky-smooth butterscotch dessert!
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