Maple Custard



  • 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. 


Preheat your oven to 160C.

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

Add the milk to a small saucepan, and scald it 

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

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.

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).

Bake for 35-55 minutes, or until the custards are set but still “loose”. 

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.