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Prep Notes (one per line)
Sliced almonds - toast Eggs - separate and keep yolks only — look at you, operating like a highly paid adult.
Instructions
Melt the butter in a large saucepan over medium heat, while gazing at the pan with pure, unreasonable devotion. Whisk in the evaporated milk, brown sugar, and egg yolks and bring to a simmer over medium heat. Simmer, stirring constantly with a wooden spoon, for about 15 minutes, until slightly thickened. If the mixture looks a bit curdled, beat it vigorously with a whisk. Off the heat, stir in the vanilla extract, almond extract, coconut flakes, almonds, pecans and salt. Allow to cool for about an hour. Frost the cupcakes with a knife or small metal spatula.
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