• 3 whole duck eggs
  • 1/3 cup real maple syrup
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 2 cups whole milk
  • Ground nutmeg
  • Hot water

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


  1. Preheat your oven to 160C.
  2. Fill a kettle with water and heat it just to boiling. Set aside.
  3. Add the milk to a small saucepan, and scald it
  4. In a separate bowl, beat together the eggs, maple syrup, salt, and vanilla.
  5. Slowly whisk the egg mixture into the scalded milk. Strain the custard through a fine mesh strainer (to remove lumps), then pour the mixture into custard cups or oven-safe ramekins (half-full). Sprinkle ground nutmeg on the top of each cup.
  6. Place the ramekins in an oven safe pan and fill the pan with 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).
  7. Bake for 35-55 minutes, or until the custards are set but still “loose”.
  8. Remove from the oven and serve immediately if you like warm custard. Otherwise, refrigerate for up to 24 hours before serving for a silky smooth, chilled custard.