In real life, this would be called Butterscotch Pudding.
You will need:
2 Tablespoons Butter
1 Cup Brown Sugar
12 Ounces Evaporated Milk
2/3 Cup Flour
1/8 teaspoon Salt
3 Egg Yolks
2 Cups Milk
2 Teaspoons Vanilla
Melt butter in sauce pan and add brown sugar. Cook for 2 minutes.
It will resemble wet sand.
Add 1/4 cup of the evaporated milk; slowly.
Bring to a boil constantly stirring for 30 seconds.
Remove from heat.
Combine remaining evaporated milk, flour, salt and egg yolks in a medium bowl.
Heat milk (non evaporated) in a small sauce pan over medium head until tiny bubbles form around the edges.
Watch the temperature, milk burns easily.
Combine the flour mixture into the brown sugar mixture and stir.
Slowly, add the hot milk to the brown sugar and flour mixture, whisk.
Return to medium heat for 12 minutes – until it thickens to pudding consistency.
Tip: Keep the heat steady, it will be liquid until minute 10 that BAM! thick.
Remove from heat, add vanilla.
Pour into dishes or a pie and let sit to cool for 30 minutes.