Egg Custard

• ½ pint milk
• 1 tablespoon caster sugar plus more for sprinkling
• 1

Preferably using a non-stick saucepan, heat the milk with the sugar and vanilla pod. Bring mixture very slowly to the boil.

Beat yolks in a bowl with a wooden spoon, without allowing them to become too frothy.

Remove vanilla pod (which can be wiped and reused many times) from the milk. Pour milk on to the yolks in a steady stream, stirring all the time. Return to the pan when we