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I am testing a butterscotch pudding recipe and I love the flavor except for a lingering starch flavor/texture I get at the end.  I remade it today and stirred it at a simmer for 2 1/2 minutes, but I still notice the starch.  The ratio of starch seems fine, because it isn't as thick as pastry cream.  What am I missing?  2 1/2 minutes at a simmer should be long enough.
 
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