1 large egg
1 cup whole milk
1 tablespoon granulated sugar
Beat the egg to an even consistency and pass through a strainer. Heat the milk and sugar in a heavy saucepan over a low flame stirring constantly until the sugar is thoroughly dissolved; do not boil. Remove saucepan from flame. Add milk and sugar mixture to beaten egg and mix well. Steam for 10 minutes, until light and puffy. Serve.
Notes:
1. After custard has been steaming for about five minutes, remove steamer cover for half a minute or so to prevent custard from puffing up too high and overflowing. Replace cover for final five minutes of steaming.
2. Honey may be substituted for the granulated sugar; or use your own favorite savory seasonings instead.