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Amish Baked Custard

Amish Baked Custard
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Amish Baked Custard is a rich, creamy, and comforting dessert made with simple pantry staples. This timeless recipe features a smooth, velvety texture with subtle vanilla and nutmeg flavors, baked gently in a water bath. Perfect for any occasion, it is a family favorite that can be enjoyed warm or chilled and easily customized with various toppings or flavor variations.

Ingredients

Scale

Main Ingredients

  • 4 large eggs
  • 4 cups whole milk
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Ground nutmeg, for sprinkling on top

Instructions

  1. Preheat and Prepare: Preheat your oven to 325°F (163°C). Lightly butter a baking dish or individual custard cups. Prepare a water bath by selecting a larger pan that can hold water up to halfway on the sides of your custard dish.
  2. Whisk the Eggs and Sugar: In a large mixing bowl, whisk together the eggs and sugar until fully combined but avoid making it foamy to ensure a smooth custard base.
  3. Add Milk and Flavorings: Slowly stir in the whole milk, vanilla extract, and salt. Mix gently until just combined to maintain a delicate consistency.
  4. Pour Into Baking Dish and Add Nutmeg: Pour the custard mixture evenly into your prepared baking dish or custard cups. Lightly sprinkle ground nutmeg over the surface to add a warm, aromatic touch.
  5. Bake in a Water Bath: Place the baking dish in the larger pan and carefully pour hot water into the outer pan until it reaches halfway up the sides of the custard dish. Bake for 45 to 55 minutes, or until the custard is set around the edges and still slightly jiggly in the center. Test doneness with a toothpick inserted near the center that should come out mostly clean.
  6. Cool and Serve: Remove from oven and let cool on a wire rack. Once cooled, cover with plastic wrap and refrigerate for at least two hours to allow the flavors to meld and the texture to firm up before serving.

Notes

  • Use eggs and milk at room temperature for even mixing and smoother texture.
  • Baking in a water bath prevents curdling and yields a silky custard.
  • Avoid overmixing; overbeating introduces air bubbles that reduce silkiness.
  • The custard is done when the edges are set and the center jiggles gently.
  • Cover custard with plastic wrap during refrigeration to prevent skin formation.

Nutrition

Keywords: Amish, baked custard, creamy dessert, traditional dessert, gluten free custard, comforting dessert

Find it online: https://cherrycooks.com/amish-baked-custard/