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Combine the milk, butter and brown sugar, vanilla, and salt in a medium-sized saucepan.
Place it over medium heat until it is hot to the touch. DON'T LET IT BOIL.
In a medium bowl, pour in half the milk mixture from the saucepan and add the cornstarch.
Whisk vigorously, until the cornstarch is dissolved.
Pour the cornstarch mixture back into the pan and return it to the heat.
Let the mixture come almost to a boil, whisking frequently.
Lower the temperature to simmer and cook for five minutes, whisking often. It will become thick and shiny.
Pour the pudding in a serving bowl and let it cool to room temperature.
Once it has cooled, cover the bowl and place in the refrigerator until cold.