Description

A simple and traditional Amish baked custard that is creamy and smooth, made with basic ingredients like eggs, milk, sugar, and vanilla. This gluten-free and vegetarian dessert is easy to prepare and baked in a water bath for a silky texture, perfect served warm or chilled.

Ingredients

Custard Ingredients

4 large eggs
3 cups whole milk
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Ground nutmeg for topping

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Instructions

Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the custards evenly.
Mix Custard: In a large bowl, whisk the eggs until smooth. Add milk, sugar, vanilla extract, and salt. Whisk until well combined and sugar is mostly dissolved.
Prepare Ramekins: Pour the custard mixture evenly into six ungreased 6-ounce ramekins or custard cups.
Create Water Bath: Place the ramekins in a large baking dish and carefully pour hot water into the dish until it reaches about halfway up the sides of the ramekins. This water bath helps the custard cook gently for a smooth texture.
Add Nutmeg: Sprinkle a small pinch of ground nutmeg on top of each custard for added flavor.
Bake Custard: Bake for 45–50 minutes until the centers are just set and a knife inserted near the center comes out clean.
Cool and Serve: Carefully remove the ramekins from the water bath, let them cool, then serve warm, chilled, or at room temperature as preferred.

Notes

For a silkier texture, strain the custard mixture before pouring it into the ramekins.
Use freshly grated nutmeg for the best flavor.
This custard can be made a day ahead and stored in the refrigerator.