Duck Egg Custard

Homemade Maple Custard Recipe

Makes 5-6 servings

• 3 whole duck eggs or 4 whole chicken eggs

• 1/3 cup* real maple syrup (we like this Big Leaf maple syrup from Mama’s Garden)

• 1/4 teaspoon fine sea salt

• 1 teaspoon vanilla extract 

• 2 cups whole milk (we use our delicious Sheep Milk)

• Ground nutmeg

• Hot water

These custards are delicately sweet. If you prefer a sweeter dessert, add 2-3 tablespoons of additional maple syrup. 

Preheat your oven to 325 degrees.

Fill a teapot with water, and heat it just to boiling. Set aside.

Add the milk to a small saucepan, and scald it (heat it until it’s just about ready to boil, but don’t let it boil all the way).

In a separate bowl, beat together the eggs, maple syrup, salt, and vanilla.

By the way, I like to use Big Leaf Maple syrup harvested here in the PNW from Mamas Garden. Genuine, all-natural maple syrup trumps the store-bought stuff every time. However, any maple syrup will do.

Slowly whisk the egg mixture into the scalded milk. Strain the custard through a fine mesh strainer (to remove lumps), then pour custard cups or oven-safe ramekins half-full with the mixture. Sprinkle ground nutmeg or cinnamon on the top of each cup.

Place the ramekins in a oven safe pan (like a large 9×12 baking dish), and fill the pan with the hot water to create a water bath for your custard cups. The water should come halfway up the sides of the cups. (This ensures they cook gently and evenly).

Bake for 35-55 minutes, or until the custards are set but still “loose”. (I check by touching the top lightly with my finger, if it is still liquid, keep cooking. If it ‘jiggle jiggles‘ its OK, though.)

Remove from the oven and serve immediately if you like warm custard (this is my preferred way to enjoy it). Otherwise, refrigerate for up to 24 hours before serving for a silky smooth, chilled custard.

Duck Egg Custard