This Amish Baked Custard is a timeless dessert, rich and creamy with a delicate vanilla flavor. Baked to perfection in a water bath, this custard is a simple yet elegant treat that’s perfect for any occasion.
Ingredients:
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups whole milk
- 1 teaspoon pure vanilla extract
Instructions:
- Preheat Oven: Preheat your oven to 325°F (165°C).
- Prepare Custard: In a large bowl, whisk together the eggs, sugar, and salt until well combined.
- Combine Milk and Vanilla: Warm the milk in a saucepan over medium heat until it’s hot but not boiling. Stir in the vanilla extract.
- Temper the Eggs: Gradually whisk the hot milk into the egg mixture, a little at a time, to temper the eggs. This prevents the eggs from scrambling when added to the hot milk.
- Pour into Ramekins: Divide the custard mixture evenly among 6-8 ramekins.
- Create a Water Bath: Place the ramekins in a baking dish and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.
- Bake: Bake in the preheated oven for 40-45 minutes, or until a knife inserted into the center comes out clean.
- Cool and Chill: Remove the ramekins from the water bath and let them cool completely on a wire rack. Cover and refrigerate until chilled, preferably overnight.