Amish Baked Custard
Amish Baked Custard is a delightfully creamy dessert that’s both simple and comforting. It’s not heavy or overly sweet either. I think it’s a perfect dessert for any time of the year, and if you’re not a fan of nutmeg, feel free to omit it.
It will still be undeniably delicious! If you’re looking for a light & creamy dessert that’s not overly sweet, you’ve come to the right place. When you make a rich and smooth custard and bake it to perfection, you get the perfect dessert. The addition of nutmeg just sends it over the top. I’ve really been in the mood for something nostalgic and comforting, and this dreamy custard reminds me of home. Not a fan of nutmeg? Don’t worry, it’s still delicious without it.
Kitchen Equipment Needed
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Baking dish or ramekins
- Baking pan for water bath
- Fine mesh strainer
- Ladle
Ingredients
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 4 cups whole milk
- 1 teaspoon vanilla extract
- Ground nutmeg for sprinkling (optional)
Directions
- Preheat the Oven:
- Preheat your oven to 325°F (165°C).
- Prepare the Custard Mixture:
- In a mixing bowl, whisk together the eggs, sugar, and salt until well combined.
- Gradually add the milk while continuing to whisk.
- Stir in the vanilla extract.
- Strain the Mixture:
- Pour the custard mixture through a fine mesh strainer into a baking dish or divide it evenly among ramekins to remove any egg solids for a smoother texture.
- Prepare the Water Bath:
- Place the baking dish or ramekins in a larger baking pan.
- Pour hot water into the larger pan to come halfway up the sides of the baking dish or ramekins.
- Bake the Custard:
- Sprinkle the top of the custard with a little ground nutmeg if desired.
- Carefully transfer the pan to the oven.
- Bake for 50-60 minutes, or until the custard is set but still slightly jiggly in the center.
- Cool the Custard:
- Remove the custard from the oven and carefully take the baking dish or ramekins out of the water bath.
- Let them cool to room temperature, then refrigerate for at least 2 hours before serving.
- Serve:
- Serve your Amish Baked Custard chilled, a creamy and comforting dessert perfect for any occasion!
Enjoy your Amish Baked Custard, a creamy and comforting dessert that’s perfect for any time you want a delicious and nostalgic treat!
Amish Baked Custard
Equipment
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Baking dish or ramekins
- Baking pan for water bath
- Fine mesh strainer
- Ladle
Ingredients
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 4 cups whole milk
- 1 teaspoon vanilla extract
- Ground nutmeg for sprinkling optional
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (165°C).
- Prepare the Custard Mixture:
- In a mixing bowl, whisk together the eggs, sugar, and salt until well combined.
- Gradually add the milk while continuing to whisk.
- Stir in the vanilla extract.
- Strain the Mixture:
- Pour the custard mixture through a fine mesh strainer into a baking dish or divide it evenly among ramekins to remove any egg solids for a smoother texture.
- Prepare the Water Bath:
- Place the baking dish or ramekins in a larger baking pan.
- Pour hot water into the larger pan to come halfway up the sides of the baking dish or ramekins.
- Bake the Custard:
- Sprinkle the top of the custard with a little ground nutmeg if desired.
- Carefully transfer the pan to the oven.
- Bake for 50-60 minutes, or until the custard is set but still slightly jiggly in the center.
- Cool the Custard:
- Remove the custard from the oven and carefully take the baking dish or ramekins out of the water bath.
- Let them cool to room temperature, then refrigerate for at least 2 hours before serving.
