Amish Baked Custard is a simple yet delightful dessert that features a creamy, smooth texture and a rich flavor. This old-fashioned recipe uses basic ingredients like eggs, milk, and sugar, making it easy to prepare from scratch. The subtle addition of vanilla and a hint of nutmeg on top adds a wonderful aroma and taste. Follow this recipe for a comforting and nostalgic dessert that’s perfect for any occasion.
Ingredients
- 4 large eggs
- 1/2 cup of granulated sugar
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
- 3 cups of whole milk
- Ground nutmeg (optional, for topping)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C). Prepare six 6-ounce ramekins or a single 1-quart baking dish by placing them in a large baking pan. This pan will be used for the water bath later.
Step 2: Beat the Eggs
In a medium bowl, beat the 4 large eggs until well combined. You can use a whisk or a hand mixer on low speed to ensure the eggs are fully blended.
Step 3: Mix the Custard Base
Add the 1/2 cup of granulated sugar, 1/4 teaspoon of salt, and 1 teaspoon of vanilla extract to the beaten eggs. Stir until the sugar is dissolved and the mixture is smooth.
Step 4: Heat the Milk
In a small saucepan, heat the 3 cups of whole milk over medium heat until it is warm but not boiling. You want the milk to be hot to the touch, but do not let it simmer or boil, as this can affect the texture of the custard.
Step 5: Combine the Milk and Egg Mixture
Gradually pour the warm milk into the egg mixture, whisking continuously. Adding the milk slowly helps to temper the eggs and prevents them from scrambling. Once fully combined, you should have a smooth custard base.
Step 6: Pour into Ramekins
Carefully pour the custard mixture into the prepared ramekins or baking dish. Fill each ramekin about 3/4 full. If using a single baking dish, fill it with the entire mixture.
Step 7: Add the Water Bath
To create a water bath (bain-marie), pour hot water into the large baking pan until it reaches halfway up the sides of the ramekins or baking dish. This water bath helps the custard cook evenly and prevents it from curdling.
Step 8: Sprinkle Nutmeg (Optional)
If you like, sprinkle a small amount of ground nutmeg on top of each ramekin or over the entire baking dish for added flavor and a classic touch.
Step 9: Bake the Custard
Carefully transfer the baking pan with the water bath to the preheated oven. Bake the custard for 45-55 minutes, or until the edges are set and the center is slightly jiggly. A knife inserted near the center should come out clean, indicating the custard is done.
Step 10: Cool and Serve
Once the custard is baked, carefully remove the ramekins or baking dish from the water bath and place them on a cooling rack. Allow the custard to cool to room temperature, then refrigerate for at least 2 hours or until fully chilled. Serve the Amish baked custard chilled or at room temperature, and enjoy its smooth, creamy texture!
Tips for Success
- Tempering the eggs: When adding the warm milk to the egg mixture, do it gradually and whisk constantly to prevent the eggs from curdling.
- Water bath: The water bath is essential for even cooking and prevents the custard from cracking or becoming rubbery. Make sure the water is hot when pouring it into the pan.
- Custard doneness: The center of the custard should still be slightly jiggly when you remove it from the oven. It will firm up as it cools.
Variations
- Spiced custard: For a twist, you can add a pinch of cinnamon or cardamom to the custard mixture for added warmth and flavor.
- Coconut custard: Stir in 1/2 cup of shredded coconut into the custard mixture before baking for a coconut-flavored custard.
Frequently Asked Questions
Can I use a different type of milk?
Yes, you can use lower-fat milk like 2%, but the custard may not be as rich and creamy. Whole milk is recommended for the best texture.
How long does baked custard last?
You can store baked custard in the refrigerator for up to 3 days. Be sure to cover it with plastic wrap or place it in an airtight container to keep it fresh.
Can I make this custard in one large dish?
Yes, you can bake the custard in a single 1-quart baking dish instead of individual ramekins. The baking time may need to be adjusted slightly, so keep an eye on the custard after 45 minutes and check for doneness with a knife or toothpick.
This Amish Baked Custard is a classic, comforting dessert that is easy to make from scratch. With its creamy texture and subtle vanilla flavor, it’s perfect for family dinners, holidays, or any time you want a simple yet satisfying treat. Whether you enjoy it plain or with a sprinkle of nutmeg, this baked custard is sure to bring warmth and nostalgia to your table. Enjoy!
