Description
Amish Baked Custard is a timeless, comforting dessert made with simple ingredients like eggs, milk, sugar, and vanilla. With a smooth, silky texture and delicate sweetness, it’s gently baked until just set and often finished with a sprinkle of nutmeg. This classic treat is perfect served warm or chilled.
Ingredients
Custard Ingredients
- 4 large eggs
- 3 cups whole milk
- 1/2 cup granulated sugar
- 1 ½ tsp pure vanilla extract
- 1/4 tsp salt
- ground nutmeg, for topping
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) to prepare for gentle baking of the custard.
- Mix Eggs: In a large mixing bowl, whisk the eggs until they are well beaten and smooth.
- Add Remaining Ingredients: Add the milk, sugar, vanilla extract, and salt to the eggs, then whisk thoroughly until the mixture is fully combined and smooth.
- Strain Mixture: Optionally, strain the custard mixture through a fine mesh sieve to ensure an extra silky texture by removing any lumps or chalaza.
- Prepare Ramekins: Pour the custard mixture evenly into 6 ramekins or a single baking dish.
- Add Nutmeg: Lightly sprinkle ground nutmeg on the top of each custard for a warm, aromatic finish.
- Create Water Bath: Place the ramekins in a large baking dish. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, creating a water bath that will help the custard cook gently and evenly.
- Bake Custard: Bake in the preheated oven for 45–55 minutes, or until the custard is just set and a knife inserted near the center comes out clean.
- Cool and Serve: Remove the custards from the water bath and allow them to cool slightly. Serve warm or chill in the refrigerator for at least 2 hours if a firmer texture is desired.
Notes
- Use fresh whole milk and real vanilla extract for the best flavor and texture.
- Do not overbake—the custard should still have a gentle jiggle in the center when done.
- Store leftovers covered in the refrigerator for up to 3 days.
