Egg Custard

Cook the sugar in a saucepan or skillet with enough water to dissolve it

When the syrup starts to stick to your fingers, it's ready

Remove from heat

Beat the eggs and whisk them together with the sugar mixture

Add one egg yolk at a time, beating well after each addition, and pour into the syrup

Return to heat until the curds coagulate

Remove with a skimmer

As you're doing this, occasionally rinse the syrup with cold water to prevent it from cooking too much

Cut the curds to form a rectangular shape and cover with egg whites and roll up

Place in a dish

If desired, pour some of the syrup over the top

Dribble cold water syrup drops.