This pudding cooks quickly because the butter/sugar mixture is already screaming hot when you put in the milk. If you want a darker pudding, cook the butter and sugar a little longer, but do not scorch it.
Melt butter in a quart or larger saucepan. Add brown sugar and dash salt, and turn heat low. Cook until it bubbles all over.
Meanwhile, add cornstarch to milk and stir until starch is COMPLETLY dissolved in milk. Pour into brown sugar mixture. It will bubble up and the sugar will be in lumps. Stir over med. heat until sugar dissolves and pudding thickens.
Stir in vanilla and place plastic wrap on top. chill. or eat while warm.