Duck eggs contain much more yolk than chicken eggs which makes them richer and creamier. In this recipe, duck eggs and cream combine with sugar and cream before being topped with nutmeg and baked until set.
- 3 duck eggs
- 110g caster sugar
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 300ml double cream
- Pinch nutmeg
Beat together the eggs, sugar, vanilla and salt. Put the cream and milk together in a saucepan and bring to just under the boil.
Gradually pour the cream and milk mix onto the eggs, whisking constantly. The idea is not to cook the eggs. If you need to, strain the mix if there are any bits of cooked eggs anywhere.
Divide between 6 ramekins and sprinkle nutmeg on top. Put the ramekins into a large roasting tin and then into the oven, then pour boiling water into the roasting tin so it comes halfway up the sides of the dishes. Bake at 180C for 40 minutes or until just set. Serve warm.