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Butterscotch Pudding I

Reviewed: Feb. 18, 2010
I am big on sweets and I thought that this recipe had waaaaayyyy too much sugar. Next time, I will reduce it to 3/4 cup. I thought that the amount of cornstarch was alright, but 3/8 of a cup is difficult to measure, so I will use 1/3 of a cup next time. Also, I was suspicious of mixing the eggs with the sugar and milk before heating it up. Usually, when you make fillings or puddings, you heat the cornstarch, sugar, and milk until it boils and thickens, then mix half of the mixture with the beaten eggs very slowly while beating the eggs. Then pour it back into the pot with the remaining mixture and heat for a few minutes.
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