Mix milk and cream together in a large bowl. Set aside.

Place brown sugar and water in a large saucepan and let the mixture come to a simmer over medium heat.

Once the mixture comes to a simmer, turn the heat up to medium-high until it is slowly bubbling and the mixture has darkened.

Slowly whisk in the milk/cream mixture. Once the cream mixture and sugar mixture are fully combined, bring the mixture to a simmer. Once it comes to a simmer, turn the heat off.

While the mixture is heating, in another bowl whisk together the egg, egg yolks and cornstarch until combined.

Slowly pour half of the cream mixture over the eggs, whisking constantly as to no scramble the eggs.

Turn the heat back on to medium-high. Pour the cream/egg mixture back into the saucepan and whisk constantly.

Once bubbles start to form and pop, take saucepan off the heat and add butter and salt. Whisk until smooth.

Poour the mixture through a fine mesh sieve and then pour into serving dishes.

Refrigerate.

Once budino has beeen chilled, squeeze or pour a little bit of caramel sauce on top of each one.