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Butterscotch Pudding

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1 1/2 cups packed light-brown sugar
1/2 cup flour
2 1/4 cups evaporated milk
3/4 cup water
4 egg yolks
2 tablespoons butter
2 teaspoons vanilla
whipped cream (optional)


Mix sugar and flour in saucepan. Rub with fingers to blend. Whisk in milk and water. Bring to boiling; cook, stirring, until thick, about 3 minutes. Remove from heat. Place yolks in bowl. Stir in 1/2 cup hot sugar mixture. Stir yolk mixture into sugar mixture in saucepan. Bring to simmering over medium-low heat, 1 to 2 minutes; do not let boil. Remove from heat. Stir in butter and vanilla. Spoon into bowl. Cool over an ice water bath until cool to touch, about 5 minutes. Spoon into 8 dessert glasses; refrigerate. Garnish with whipped cream.

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