Recipe notes:

Eggs-  This is a great recipe to make with duck eggs because the larger proportion of yolk and fat give the custard a rich velvety texture. 

Baked Custard

• 2 eggs (duck or chicken eggs)
• 1 1/4 cups milk and/or cream
• 1/4 cup honey and/or maple syrup
• 1 tsp vanilla
• 1/8 tsp salt

Preheat oven to 325 degrees.

Beat all ingredients with an electric beater, blender, or stick blender until completely smooth.

Pour into a medium sized glass baking dish such as a 6x8 Pyrex or 8” round dish.  Make sure that you have a larger dish that this dish will fit into (for the next step).

Place the dish of custard in another larger glass dish (such as a 9x13) and fill the large glass dish with 1" of hot water.  This water bath will help the custard cook evenly and gently.

Bake the custard in the water bath for 40 minutes, until the custard is just set. When done, the center should be jiggly.  Custard continues to cook from residual heat after removal from the oven, so a slight jiggle ensures it finishes setting without overcooking.  A butter knife inserted near the edge of the custard should come out clean. Remove the custard from the water bath and allow to cool.

Sprinkle with cinnamon and sugar, and serve with berries and whipped cream.  It can be served warm or cold.

Serves 4.