Butterscotch Filling

Ingredients

1 cup brown sugar
3 tablespoons flour
1 cup Roberts Milk
2 Roberts Egg Yolks, slightly beaten
2 tablespoons Roberts Butter, softened
1 teaspoon vanilla extract

Preparation

Combine brown sugar and flour in a saucepan; stir in milk and cook over medium heat, stirring constantly, until thickened. Boil 1 minute, stirring constantly; remove from heat. Gradually stir half of the mixture into beaten egg yolks; return mixture to saucepan. Boil 1 minute, stirring constantly; remove from heat. Blend in butter and vanilla extract; cool.

Yield: 3/4 cup