Amish Baked Custard

Amish Baked Custard is a creamy, velvety dessert with a rich vanilla flavor. This traditional recipe uses simple ingredients to create a comforting treat that’s both nostalgic and indulgent.

Perfectly baked with a smooth, silky texture, it’s a wonderful addition to any meal.

Kitchen Equipment Needed

• Medium mixing bowl
• Whisk
• Baking dish (8×8 inch or similar size)
• Small saucepan
• Measuring cups and spoons
• Large roasting pan for water bath
• Strainer (optional)

Ingredients Overview

• Milk: Provides the creamy base; whole milk works best for richness.
• Eggs: Key for setting the custard and giving it its structure.
• Sugar: Adds just the right amount of sweetness.
• Vanilla Extract: For a delightful, aromatic flavor.
• Nutmeg: Traditional topping that gives the custard its signature warmth and aroma.

Ingredients

• 2 cups whole milk
• 3 large eggs
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• Ground nutmeg, for sprinkling

Step-by-Step Instructions

1. Preheat Oven

1. Preheat your oven to 325°F (160°C).
2. Prepare a water bath by placing a large roasting pan in the oven and filling it halfway with hot water.

2. Heat the Milk

1. In a small saucepan, gently heat the milk over medium heat until warm but not boiling. Remove from heat and set aside.

3. Prepare the Custard Mixture

1. In a medium bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined.
2. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling.

4. Strain and Pour

1. For an extra-smooth custard, strain the mixture through a fine-mesh sieve into your baking dish.
2. Pour the custard mixture into an 8×8-inch baking dish or individual ramekins.

5. Add Nutmeg

1. Lightly sprinkle ground nutmeg on top of the custard.

6. Bake

1. Carefully place the baking dish or ramekins into the prepared water bath in the oven.
2. Bake for 45-55 minutes, or until the custard is set but still slightly jiggly in the center.

7. Cool and Serve

1. Remove from the oven and let the custard cool slightly.
2. Serve warm, at room temperature, or chilled.

Recipe Tips

• Prevent Overbaking: The custard should jiggle slightly in the center when removed from the oven; it will firm up as it cools.
• Water Bath Essentials: Ensure the water level reaches halfway up the sides of the baking dish for even cooking.
• Use Fresh Nutmeg: For the best flavor, grate whole nutmeg directly over the custard.

What to Serve With This Recipe

• Pair with fresh berries or a drizzle of caramel sauce for added sweetness.
• Serve alongside shortbread cookies or a slice of pound cake for a complete dessert.

Frequently Asked Questions

Can I use a different type of milk?
Yes, you can substitute 2% milk, but the custard will be less rich. Avoid skim milk for best results.

How do I know when the custard is done?
Insert a knife about 1 inch from the edge; it should come out clean when the custard is ready.

Can I make this ahead of time?
Yes, baked custard can be refrigerated for up to 3 days. Serve chilled or reheat gently in the microwave.

Serving Suggestions

Enjoy Amish Baked Custard as a simple dessert, breakfast treat, or an afternoon snack. Its creamy texture and comforting flavors make it perfect for any occasion.

Amish Baked Custard i

Amish Baked Custard is a creamy, velvety dessert with a rich vanilla flavor. This traditional recipe uses simple ingredients to create a comforting treat that’s both nostalgic and indulgent.

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Equipment

• Medium mixing bowl
• Whisk
• Baking dish (8x8 inch or similar size)
• Small saucepan
• Measuring cups and spoons
• Large roasting pan for water bath
• Strainer (optional)

Ingredients

  

• 2 cups whole milk
• 3 large eggs
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• Ground nutmeg for sprinkling

Instructions

 

• Preheat Oven
• Preheat your oven to 325°F (160°C).
• Prepare a water bath by placing a large roasting pan in the oven and filling it halfway with hot water.
• Heat the Milk
• In a small saucepan, gently heat the milk over medium heat until warm but not boiling. Remove from heat and set aside.
• Prepare the Custard Mixture
• In a medium bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined.
• Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
• Strain and Pour
• For an extra-smooth custard, strain the mixture through a fine-mesh sieve into your baking dish.
• Pour the custard mixture into an 8x8-inch baking dish or individual ramekins.
• Add Nutmeg
• Lightly sprinkle ground nutmeg on top of the custard.
• Bake
• Carefully place the baking dish or ramekins into the prepared water bath in the oven.
• Bake for 45-55 minutes, or until the custard is set but still slightly jiggly in the center.
• Cool and Serve
• Remove from the oven and let the custard cool slightly.
• Serve warm, at room temperature, or chilled.