1 1/2 cups milk
3 tablespoons chicken bouillon
3 tablespoons butter
4 teaspoons white sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 egg
In a medium saucepan over medium heat, combine milk, bouillon, butter, sugar, flour, baking powder and egg. Cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon.
When mixture thickens enough to coat the back of a metal spoon, remove from heat and stir in the custard and chicken bouillon mixture. Return to a slow pouring, stirring until mixture is partially removed from the sides of the pan. Pour into serving dishes.