Yes, this recipe can be made with chicken eggs and whole cow's milk. However, if you have access to duck eggs and sheep milk, treat yourself! The results will be spectacular. I don't even like custard but I was craving something sweet and these were the ingredients I had on hand. I will now be making this regularly.
3 duck eggs (or 4 chicken eggs)
2 cups whole sheep milk
1/3-1/2 cup sugar
1/4 tsp salt
1 tsp vanilla
nutmeg (for garnish)
Preheat oven to 325
Pour the milk into a saucepan and scald. You want to slowly heat the milk until it is almost boiling, but turn the heat off just shy of boiling.
While you wait for the milk to scald, fill your teakettle with water and bring to a boil and then turn off.
In a separate bowl, whisk together duck eggs, sugar (we've left a little room for personal preference), salt, and vanilla.
Slowly pour the scalded milk into the egg mixture while stirring so as not to cook the eggs. This will prevent you from having a lumpy mixture that you will then have to strain.
Pour custard cups half full with the mixture and place in a baking dish (we do not have custard cups so I used small glass Tupperware dishes) and garnish with a sprinkle of nutmeg. Pour the hot water from the kettle into the baking dish so that it is about half way up the sides of the cups. This hot water bath will help your custard to heat evenly.
Bake for 35-45 minutes. Ours usually take 35 minutes. They are done when you can touch the surface of the custard and it isn't liquid anymore. It should, however, still have some jiggle to it.
Custard is delicious both warm and cold. We suggest you try it both ways... if you can wait long enough for it to chill in the refrigerator that is!