Butterscotch Pudding II

1 cup brown sugar

¼ cup all-purpose flour

1 ¾ cups whole milk

2 egg yolks, beaten

¼ cup butter

In a medium saucepan over medium heat, stir together brown sugar and flour. Stir in milk. Bring to a boil and boil for 1 minute. Remove from heat and stir in egg yolks and butter until smooth. Pour into serving dishes and chill 3 hours or overnight in the refrigerator.