Duck egg custard can’t be beat!

People often ask us about the difference between duck and chicken eggs. While the discrepancy in size is obvious, flavor differences are more subtle. We had heard that duck eggs make particularly delicious custard, and thus decided a direct comparison taste- test was in order (oh darn, an afternoon of eating homemade custard!)

Arwen made haste to her trusty recipe box and whipped up two sets of custard. Everything about the batches was held constant except that chicken eggs were used for one and duck eggs for the other.

The verdict? Well, both were delicious, of course. But Arwen and I both preferred the duck egg custard, as did a third lucky custard taster who was subjected to a blind test.The truth is out: duck eggs make wonderful, creamy, subtly sweet custard. Here is the recipe Arwen followed:

(Modified from Betty Crocker)

Duck Egg Custard

Mix the following ingredients:

5-6 eggs, beaten

2/3 cup granulated white sugar

2 teaspoons vanilla extract

1/2 teaspoon salt

Add: 5 cups very warm mixed milk/cream (to your taste.) Drizzle the milk slowly into the beaten eggs while stirring, so as not to cook the eggs.

Put into ramekins or other oven-safe cups in a pan of water. Bake 45 minutes at 350°. Makes 12 single-serving custard cups.

This recipe is sized for duck eggs, which are larger than chicken eggs. If chicken eggs are used the number should be increased to 6-7.

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