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Butterscotch Pudding
Ingredients
1 cup brown sugar
1/4 cup flour
1 3/4 cups milk
2 egg yolks, beaten
1/4 cup butter
Directions
In a saucepan, combine the brown sugar, flour and milk. Bring to boil. Cook for one minute, stirring constantly. Remove from heat.
Add a small amount of the hot liquid into the beaten eggs. Stir and then pour back into the saucepan (this will keep them from scrambling). Add the butter and mix well. Pour into a bowl, cover with plastic wrap and refrigerate at least four hours or overnight.
Suggestions
Serve with a dollop of whipped cream.