I like pudding. I like pudding warm. I like pudding cold. I like pudding in the pot 9 days old...OK, maybe not.
In any case, this is really easy to do, tastes great and is wondrous comfort food if the weather outside is frightful.
Melt the butter in a saucepan. Stir in the brown sugar and bring to a bubbly simmer then set aside.
Meanwhile, back at the ranch, take about 1/2 Cup of the milk and add the cornstarch to it in a small bowl or cup so the cornstarch is "dissolved" in the milk. In another bowl, whisk the eggs until they are light yellow, then whisk in the remaining milk and salt.
Whisk the egg/milk/salt mixture into the butter/brown sugar pan, then whisk in the milk/cornstarch.
Back to the heat, medium preferably, bring to a mild boil stirring constantly. Yeah, I know. I hate standing there. It won't be too long, but I recommend you be VERY careful about cranking up the heat to make it go faster. That way lies burning and overflowing messes. Not that I know from experience.
Once the mix comes to a bubbling thickened mass, pull it off the heat. Whisk in the vanilla and whiskey.
Ladle into 4-6 individual serving pieces. I use small coffee cups (not mugs) or juice glasses.
Let it cool enough to keep from burning your mouth (1/2 hour?) or for "real" pudding, let it sit for four hours or more.