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Amish Baked Custard Recipe

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 45-55 minutes
  • Total Time: 55-65 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This classic Amish Baked Custard is a smooth, creamy dessert made with simple ingredients like eggs, sugar, milk, and vanilla, gently baked in a water bath to achieve the perfect silky texture. Topped with a hint of nutmeg, it can be enjoyed warm or chilled, making it a comforting and traditional dessert for any occasion.

Ingredients

Custard

  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 cups whole milk

Topping

  • Ground nutmeg, for topping

Instructions

  1. Preheat Oven and Prepare Ramekins: Preheat your oven to 325°F (160°C). Arrange six 6-ounce ramekins in a deep baking dish to prepare for the water bath.
  2. Mix Eggs and Flavorings: In a medium bowl, whisk together the eggs, granulated sugar, salt, and vanilla extract until the mixture is smooth and well combined, ensuring no lumps remain.
  3. Add Milk Gradually: Slowly pour in the whole milk while whisking constantly. This helps to create a uniform custard base without curdling the eggs.
  4. Pour Custard Into Ramekins: Evenly pour the custard mixture into the prepared ramekins. Then, sprinkle a pinch of ground nutmeg on the surface of each for a warm, aromatic touch.
  5. Set Up Water Bath: Carefully pour hot water into the baking dish around the ramekins, filling it until the water reaches about halfway up the sides of the ramekins. This gentle cooking helps prevent the custard from curdling and promotes even baking.
  6. Bake Until Set: Place the baking dish in the preheated oven and bake the custard for 45 to 55 minutes. The custard is done when it is set and a knife inserted near the center comes out clean without wet custard clinging to it.
  7. Cool and Serve: Remove the ramekins from the water bath and transfer them to a wire rack to cool. The custard can be served warm or chilled according to preference.

Notes

  • Ensure the water bath water is hot to maintain an even baking temperature and prevent cracking.
  • Do not overbake; the custard should be set but still slightly jiggly in the center when you remove it from the oven.
  • You can prepare the custard ahead of time and refrigerate it to serve chilled.
  • Whole milk yields the creamiest texture, but you can substitute with 2% milk for a lighter option.
  • For added flavor variation, consider adding a dash of cinnamon or a small amount of cream cheese to the custard mixture.

Find it online: https://slsrecipes.com/amish-baked-custard-recipe-3/