6 cups water
2 duck eggs plus 1 yolk
1/3 cup sugar
1 tsp. pure vanilla extract
2 cups whole milk
½ tsp. vanilla powder*
½ tsp. nutmeg
Preheat the oven to 300 degrees.
Place the water in a kettle on the stove and bring to a boil. Remove from heat and leave the water in the kettle with the lid on.
Lightly spray six 7-ounce ramekins with nonstick cooking spray and place in a 15-by-10-by-2-inch baking dish.
Whisk together the eggs, extra egg yolk, sugar and vanilla extract in a bowl. Set aside.
Pour the milk in a heavy saucepan and heat over medium-low heat to a simmer (just below boiling).
Turn off the burner, and slowly pour the egg mixture into the hot milk, whisking as you pour.
Remove any shells or curdled milk bits by pouring the custard through a fine strainer into a 3-cup measuring cup or a bowl with a lip.
Pour ½ cup of the custard into each ramekin. Sprinkle a pinch of powdered vanilla and nutmeg on top of each.
Make a hot water bath by pouring 1 inch of the hot (but not boiling) water from the kettle into the baking dish. The water should reach halfway up the sides of the ramekins.
Bake for 35 minutes, or until the custard is set, but still loose. Remove from the oven and let the ramekins rest in the water bath until they are cool.
Serve immediately or refrigerate for up to 24 hours.
* Available in the spice section at Straubs