Beat the eggs with the sugar and 3tbs milk.
Heat the rest of the milk to lukewarm and beat in the eggs.
Pour into a double saucepan or a bowl over a pan of simmering water.
Cook, stirring continuously until the custard thickens, do not boil.
Pour into a jug, stir in the Vanilla syrup.
Serve hot or cold poured over a pudding.