1/2 c. sugar
3 tbsp. cornstarch
2 1/2 c. milk
1 egg, slightly beaten
1 tsp. vanilla

In 2 quart saucepan mix sugar and cornstarch. Gradually stir in milk until smooth. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Gradually stir about 1 cup of hot cornstarch mixture into the beaten egg until well blended, then add egg mixture to hot mixture in pan.

Return pan to heat and without letting mixture boil, cook over low heat, stirring constantly for 1-2 minutes. Remove from heat; stir in vanilla. Cover the surface with waxed paper or plastic wrap. Refrigerate 2 hours or until chilled. Serves 6.