A delightful dessert anytime of year, but especially in the Spring, when Duck eggs are available!
Collect the pans you will need: 4-8 ramekins (depends on size) or one 9x13 glass or ceramic baking dish. A larger oven pan that the custard pans can sit in.
Preheat oven to 350* and heat 2 quarts of water.
Beat eggs throughly with whisk or mixer. Add all other ingredients and mix well. Pour into your baking dish of choice.
Place the baking dish with the custard into the larger pan. I put it in the oven at this point and then pour the hot water into the larger pan, being careful not to get the water into the baking dish with the custard. The hot water should come up at least half way of the custard pan. It is much heavier with the water in the pan and can spill easily. Sprinkle the top with a little nutmeg or cinnamon if you would like and carefully push the oven rack into the oven.
Bake for 20-35 minutes for ramekins and 35-45 minutes for 9x13 dish or until the center is set. Remove the custard from the hot water or it will continue to cook.
Cool and then chill until served. Enjoy!