Foolproof custard
Jason Lilley, owner of Jason’s Bakery and the man to thank for South Africa’s doughssant – and many other legendary creations – teaches us how to make the creamiest custard ever.
Method
Heat 2 cups milk, 3 T sugar and 1 t vanilla extract until lukewarm. Don’t let it boil.
Allow to cool slightly, then add 4 free-range egg yolks off the heat. (Tempering the mixture this way will reduce the chance of lumps.)
Return to a medium heat and gently cook, stirring with a wooden spoon until thickened.
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