In a saucepan over medium heat, stir the sugar and water gently. When the sugar has completely dissolved, increase the heat to medium-high and cook watching closely with no stirring until it turns dark amber. Remove from heat and sit for one minute. Carefully stir in the cream (It will bubble a lot but settle quickly). Set aside
Whisk the brown sugar, corn starch, and salt together in a clean saucepan. Add the milk and whisk to combine. Split the vanilla bean down the center, using the tip of the knife to scrape out the seeds, and add them to the milk mixture. Toss in the bean for good measure too - its going to mingle in there for a while to infuse. Heat the milk mixture over medium heat, stirring occasionally, until it comes just to a gentle boil. Remove from heat and whisk in the caramel cream sauce to combine.
Slowly pour a third of the mixture into the bowl with the whisked eggs. I do this a little at a time, whisking a lot in between to make sure the eggs are getting creamy and not curdling. Whisk in the rest of the hot milk mixture a little at a time.
Return the now combined egg and milk mixture back to the saucepan and place over medium-high heat, whisking, until the it thickens to a nice pudding texture. This took about 7 to 10 minutes for the perfect pudding like thickness on my electric stove. Watch carefully as too much heat can cook the bottom before setting the whole pudding. Remove the vanilla bean with kitchen tongs when you see it poking about.
Off heat, whisk in the butter and whiskey. Whisk vigorously to combine and allow steam to come off the pudding.
Transfer to a glass bowl, cover well with plastic wrap directly on the surface of the pudding and allow to cool.
When ready to serve, spoon the pudding into individual cups and serving ramekins. Cover with a layer of salted caramel sauce and sprinkle with coarse sea salt.