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. CLICK HERE FOR MORE EGG TIPS AND TRICKS CLICK HERE FOR OUR EGG RECIPE GUIDE 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.