Amish Baked Custard is a simple yet elegant dessert that delivers a creamy texture with rich vanilla flavor. This classic custard is reminiscent of old-fashioned comfort food and is perfect for family gatherings or just a cozy evening treat. Made with a few basic ingredients, it’s a timeless recipe that’s easy to prepare and always a crowd-pleaser.

Table of Contents

• Ingredients
• Instructions
• Cooking Notes
• Variations
• Frequently Asked Questions (FAQs)
• Conclusion

Ingredients

• 4 large eggs
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3 cups whole milk
• Ground nutmeg (for sprinkling on top)

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 325°F (165°C).
2. Place six 6-ounce custard cups in a 9×13-inch baking dish. Set aside.

Step 2: Prepare the Custard Mixture

1. In a medium mixing bowl, whisk together the eggs, sugar, salt, and vanilla extract until well combined.
2. Heat the milk in a saucepan over medium heat until it is warm but not boiling. You want it to be just hot to the touch.
3. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from curdling.

Step 3: Pour and Bake

1. Pour the custard mixture evenly into the prepared custard cups.
2. Sprinkle a light dusting of ground nutmeg over the top of each custard.
3. Pour hot water into the 9×13-inch baking dish, around the custard cups, until it reaches halfway up the sides of the cups. This water bath will help the custard cook evenly and prevent it from cracking.
4. Carefully transfer the baking dish to the preheated oven.
5. Bake for 45-50 minutes, or until the custard is set but still slightly wobbly in the center.

Step 4: Cool and Serve

1. Remove the custard cups from the water bath and let them cool on a wire rack.
2. Once cooled, refrigerate the custards for at least 2 hours before serving.
3. Serve chilled, optionally with a dollop of whipped cream or fresh berries.

Cooking Notes

• Milk Temperature: Be careful not to boil the milk. It should be warm to the touch, around 120°F (49°C), to blend smoothly with the eggs without curdling.
• Water Bath: The water bath helps the custard cook gently and evenly, preventing cracks and ensuring a smooth texture. Be cautious when handling the hot water.
• Nutmeg: Ground nutmeg adds a classic flavor to baked custard, but you can also use ground cinnamon or a combination of the two for a twist.

Variations

Caramel Baked Custard

• Drizzle caramel sauce into the bottom of each custard cup before adding the custard mixture for a caramel-flavored surprise.

Coconut Baked Custard

• Add 1/2 cup of shredded coconut to the custard mixture for a tropical variation with a pleasant texture.

Lemon Baked Custard

• Stir in 1 teaspoon of lemon zest and 1 tablespoon of fresh lemon juice for a bright, citrusy flavor.

Frequently Asked Questions (FAQs)

Can I Make This Custard Ahead of Time?

Yes! This custard can be made up to 2 days in advance. Store it covered in the refrigerator until ready to serve.

How Should I Store Leftovers?

Store any leftover custard covered in the refrigerator for up to 3 days. Serve chilled.

Can I Use a Different Type of Milk?

Whole milk is recommended for the creamiest texture, but you can use 2% milk. Avoid using skim milk, as it will result in a thinner, less creamy custard.

Amish Baked Custard is a delightful dessert that brings comfort and nostalgia to your table. With its creamy texture, simple ingredients, and classic flavor, it’s a perfect choice for any occasion. Whether served with a sprinkle of nutmeg or a dollop of whipped cream, this custard is sure to be enjoyed by all.

Happy baking, and enjoy every creamy, comforting bite of this classic Amish Baked Custard!