Avocado Pudding

Combine instant dry milk, sugar, cornstarch, and salt in a medium saucepan, whisking together until no lumps remain.

Gradually pour in milk and water while whisking constantly to form a smooth mixture without any dry pockets.

Heat the mixture over medium heat, stirring frequently with a wooden spoon until it thickens and reaches a gentle boil.

Remove from heat and let cool for 1 minute, then slowly drizzle in the beaten egg while whisking vigorously to temper it and prevent scrambling.

Return the pan to medium-low heat and cook for 1 minute more, stirring constantly, to fully incorporate the egg.

Remove from heat and stir in vanilla extract and butter bits until the butter melts completely and blends into the custard.

Fold in the mashed avocado gently with a rubber spatula until the pudding is evenly colored and smooth.

Divide the warm pudding among four serving bowls or cups and serve immediately, or refrigerate until ready to serve.