Amish baked Custard is a traditional, old-fashioned dessert that’s smooth, creamy, and rich in flavor. Made with simple ingredients like eggs, milk, sugar, and vanilla, this custard is gently baked in a water bath to create a silky, melt-in-your-mouth texture. Perfect as a comforting treat served warm or chilled, this timeless recipe brings a taste of homemade nostalgia to any occasion.
Thank you for reading this post, don't forget to subscribe!Ingredients
- 4 large eggs
- ½ cup (100 g) granulated sugar
- ¼ tsp salt
- 1 tsp vanilla extract
- 3 cups (720 ml) whole milk, warmed
- ¼ tsp ground nutmeg (optional, for garnish)
Directions
Step 1: Preheat the Oven
- Preheat your oven to 325°F (165°C).
- Lightly grease a 9-inch baking dish or six individual ramekins.
Step 2: Prepare the Custard Mixture
- In a large mixing bowl, whisk together the eggs, sugar, salt, and vanilla extract until smooth and well combined.
- Slowly add the warmed milk, whisking continuously to prevent the eggs from scrambling.
Step 3: Strain the Custard (Optional)
- For an extra silky texture, strain the custard mixture through a fine-mesh sieve to remove any egg solids.
Step 4: Assemble the Water Bath
- Pour the custard mixture into the prepared baking dish or ramekins.
- Place the dish or ramekins into a large, deep baking pan.
- Carefully pour hot water into the baking pan, filling it halfway up the sides of the dish(es). This water bath ensures even baking and prevents the custard from cracking.
Step 5: Bake the Custard
- Sprinkle the tops of the custard with nutmeg, if desired.
- Bake for 45-50 minutes (for a large dish) or 30-35 minutes (for ramekins), until the custard is set but still slightly jiggly in the center.
- Remove from the oven and let the custard cool in the water bath for 10 minutes before transferring it to a wire rack.
Step 6: Chill and Serve
- Serve warm for a comforting treat or refrigerate for at least 2 hours for a chilled custard.
Notes
- Milk Choice: Whole milk provides the creamiest texture, but half-and-half can be used for an even richer custard.
- Flavor Enhancements: Add a pinch of cinnamon or a splash of almond extract for extra depth of flavor.
- Storage: Store covered in the refrigerator for up to 3 days.
Why This Recipe Works
The slow baking process in a water bath helps create an ultra-smooth, velvety texture while preventing the custard from curdling or cracking. The balance of sweetness and rich vanilla flavor makes this a simple yet elegant dessert.
Conclusion
Amish Baked Custard is a classic dessert that’s easy to make and delivers a luxurious, creamy texture with every bite. Whether you enjoy it warm or chilled, this traditional treat is perfect for any occasion. Try it today and experience the comforting flavors of homemade custard!
Frequently Asked Questions
Can I make the Amish Baked Custard ahead of time, and if so, how should I store it?
Yes, Amish Baked Custard is an excellent make-ahead dessert. You can prepare the custard completely and bake it up to 2 days in advance. Once baked and cooled, cover the custard tightly with plastic wrap or place it in an airtight container and store it in the refrigerator. It will keep well for up to 3 days. For serving, you can enjoy it chilled or gently warm it in a water bath or the microwave.
What substitutions can I make if I don’t have whole milk or vanilla extract?
You can substitute whole milk with half-and-half for a richer custard, using the same 3-cup measurement. If you don’t have vanilla extract, you can use almond extract, using a 1/2 teaspoon in place of the vanilla. Alternatively, you could use a vanilla bean, scraping the seeds into the mixture. If you have neither, a pinch of cinnamon or a small amount of maple syrup can add a nice flavor.
How do I know when the Amish Baked Custard is perfectly cooked?
The custard is perfectly cooked when the edges are set, but the center still has a slight jiggle, like a very gentle wobble. Visually, the custard should appear smooth and not cracked. A toothpick inserted into the center should come out mostly clean, with perhaps a few moist crumbs clinging to it. For a more accurate test, an instant-read thermometer should register 170-175°F (77-80°C) in the center.
Can I double or scale up this Amish Baked Custard recipe?
Yes, you can easily double this recipe. Use a larger baking dish or two smaller dishes, ensuring there’s still enough space for the water bath. You may need to increase the baking time slightly, adding 5-10 minutes to the initial baking time and checking for doneness as described above. When doubling, ensure you have enough space in your oven to accommodate the larger dish or multiple dishes.
What are the nutritional highlights of Amish Baked Custard?
Amish Baked Custard provides a good source of protein from the eggs and calcium from the milk. Eggs are also rich in choline, beneficial for brain health. While this dessert is rich and flavorful, it is also relatively high in sugar. Enjoy it in moderation as part of a balanced diet, and consider using a natural sweetener or reducing the sugar slightly if desired.
Making Amish Baked Custard
This classic Amish Baked Custard recipe is a delightful, creamy dessert perfect for any occasion.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 cup milk whole milk recommended
- 4 large eggs
- 0.75 cup sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.25 teaspoon ground nutmeg for sprinkling
Instructions
Preparation Steps
- Preheat your oven to 325°F (165°C).
- In a medium bowl, whisk eggs and sugar together until well blended.
- Stir in milk, vanilla extract, and salt.
- Pour the mixture into custard cups and sprinkle with nutmeg.
- Place cups in a baking pan and fill the pan with hot water halfway up the sides of the cups.
- Bake in preheated oven for 45 minutes or until a knife inserted near the center comes out clean.
Notes
This dessert is delicious served either warm or chilled.
