Amish Baked Custard

Welcome to my kitchen, where we’re about to embark on a flavorful journey into the heart of Amish cooking. If you love rich, creamy desserts that capture the warmth and simplicity of Amish tradition, you’re in for a special treat! This Amish Baked Custard is a timeless favorite, passed down through generations, perfect for anyone who appreciates the comforting sweetness of home-baked delights.

Whether you’re an experienced cook or just starting out, this dessert is wonderfully easy to make. With its silky, velvety texture and a dash of nutmeg, this custard will take your taste buds on a blissful adventure. So, roll up your sleeves, gather your ingredients, and let’s begin!

Who Will Love This Recipe?

• Dessert Lovers: If you have a sweet tooth and enjoy indulgent treats, this Amish Baked Custard is a slice of heaven with its smooth, custardy goodness.
• Comfort Food Fans: For those who appreciate simple, homestyle flavors, this custard embodies the comfort and warmth of Amish living.
• Beginner Cooks: New to the kitchen? Don’t worry! This recipe is incredibly easy to follow, making it perfect for first-time bakers.
• Busy Home Cooks: With minimal ingredients and preparation, this dessert is ideal for anyone wanting a delicious treat without spending too much time in the kitchen.

Why You’ll Love It:

• A Taste of Tradition: This recipe has been cherished for generations, offering a delicious reminder of the value of simple, traditional flavors.
• Basic Ingredients: All you need are a few pantry staples like eggs, milk, and condensed milk—no exotic ingredients required.
• Flexible Serving: Whether you serve it warm or chilled, this custard is perfect for both casual family meals and more formal occasions.
• Budget-Friendly: You can create this delightful dessert without spending much, making it a great option for a special yet affordable treat.
• No Fancy Tools Needed: You won’t need any special equipment—just a few everyday kitchen items.

Amish Baked Custard Recipe

• Prep Time: 15 minutes
• Cook Time: 60–100 minutes (depending on dish size)
• Total Time: About 1 hour 45 minutes
• Servings: 6–8
• Equipment Needed: Mixing bowls, whisk, measuring spoons, ramekins or a 2-quart baking dish, roasting pan, kettle or pitcher for water bath

Ingredients

• 1 (14 oz) can sweetened condensed milk
• 4 cups hot water
• 6 eggs
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• Nutmeg for garnish

Instructions

Step 1: Preheat Your Oven

Set your oven to 325°F (163°C). This gives you time to prep the custard while the oven comes up to temperature.

Step 2: Mix the Milk Base

In a large mixing bowl, whisk together the sweetened condensed milk and hot water until the mixture is fully blended. The warmth helps dissolve and distribute everything evenly.

Step 3: Beat and Temper the Eggs

In a separate bowl, beat the eggs until pale and slightly frothy. Slowly drizzle a ladleful of the warm milk mixture into the eggs, whisking constantly—this step tempers the eggs so they don’t scramble. Gradually add the rest of the milk mixture, whisking until fully combined.

Step 4: Add Flavor

Stir in the vanilla extract and salt. Make sure everything is evenly distributed, but try not to create too many bubbles.

Step 5: Fill the Dishes

Place ramekins or your baking dish into a deep roasting pan. Carefully pour the custard mixture into the ramekins, leaving about 1/4 inch at the top.

Step 6: Water Bath Bake

Create a water bath by carefully pouring hot water into the roasting pan until it reaches halfway up the sides of the custard dishes. This gentle baking method prevents curdling and keeps the custard creamy. Bake for about 1 hour if using ramekins, or up to 1 hour 40 minutes for a larger dish. Custard is done when a knife inserted in the center comes out clean.

Step 7: Cool and Garnish

Remove the custard dishes from the water bath and set them on a cooling rack. Let them cool for about an hour. Once cooled, dust the tops with freshly grated nutmeg.

Step 8: Serve or Store

Serve warm, at room temperature, or chilled—it’s delicious any way. To store, cover with plastic wrap or foil and refrigerate for up to 3 days.

Pro Tips

• Freshly grated nutmeg makes a huge flavor difference—way better than the pre-ground stuff.
• Don’t skip the water bath; it’s key to getting that silky-smooth custard texture.
• For an ultra-creamy result, pour the custard through a fine-mesh strainer before baking.
• Let the eggs reach room temp first—they’ll blend better and won’t shock when tempered.
• If your oven runs hot, grab an oven thermometer to help keep the custard baking low and slow.

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