Egg Custard

• 1 large egg
• 2 tablespoons vanilla sugar
• ½ pint

Mix the egg and sugar in a basin. Heat the milk to scalding point (almost boiling but not quite), pour it on to the egg, whisking as you do so. Return the mixture to the milk pan and heat gradually, without boiling of course, over a low heat, stirring constantly with a wooden spoon. When it has thickened enough to coat the spoon, take it off the heat.