This rich & creamy custard can also be me made with almond milk for a dairy-free option.
3 large duck eggs
1/3 cup sugar
1 tsp vanilla
dash of salt
2-1/2 cups very warm milk (120-130 degrees)
Heat oven to 350 degrees.
In a medium bowl, beat eggs, sugar, vanilla and salt with a wire whisk or fork. Gradually stir in milk. Pour into six 6-ounce containers/ custard cups. Sprinkle with nutmeg.
Place cups in a 13x9-inch pan on oven rack. Pour very hot water into pan within 1/2 inch of tops of cups. Bake about 45 minutes. Remove cups from water and cool about 30 minutes. Custard can be served warm or chilled in fridge (cover first).