1/3 c. sugar
1/4 tsp. salt
3 tbsp. cornstarch
2 c. milk
1 egg, separated
1/2 tsp. vanilla

Combine sugar, salt and cornstarch in a 1 quart glass casserole dish. Add milk gradually and blend well. Cook uncovered 6-8 minutes at bake 60. Stir often.

Beat egg yolk and stir a little of hot mixture into yolk. Return to casserole dish. Cook uncovered 1-1 1/2 minutes at bake 60 or until mixture coats a metal spoon.

Beat egg white until stiff and fold into hot mixture, gently but thoroughly. Mix in vanilla. Pour into bowl to cool.