1. Mix instant dry milk, sugar, cornstarch and salt into heavy saucepan and slow whisk in milk and water.
2. Cook, stirring over moderate heat until pudding thickens and bubbles form around edges.
3. Cook 2 minutes longer stirring constantly. Remove from heat.
4. In small bowl, add vanilla to beaten egg. Stir in California avocado.
5. Add 1/2 cup of hot pudding to this mixture and stir.
6. Return mixture to saucepan and whisk until blended. Whisk in butter bits.
7. Strain into 4 individual serving dishes.
8. Cover with plastic and chill.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.