Duck Egg Custard

Today I made custard for lunch with our ducks’ eggs. So fresh, so vibrant and lovely-the custard turned out not only a gorgeous color, but had a satin smooth texture. Yum! This dessert, made with eggs from happy happy ducks is actually good for you! Loaded with protein, calcium, B vitamins, healthy mono-unsaturated fats and some mineral rich maple syrup to boot.

The basic recipe is as follows: Whisk 3 whole eggs in your pot, off the heat. Stir in 2 cups milk (we used fresh goats’ milk) and a 1/4 cup maple syrup, a 1/2 tsp vanilla extract, and  apinch of salt. Then start to heat on low/medium, stirring for about 5 minutes until the mixture is thickened. Eat right away with fresh local berries, or pour into serving bowls and refrigerate until firm. You can also cool the custard and then freeze it in your ice cream maker for an out-of-control summer luscious treat. Absoutely divine. The richness of the duck eggs is what makes this very simple custard a knockout.

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