This simple and comforting Amish Baked Custard is a classic dessert, perfect for any occasion. It’s creamy, smooth, and gently sweet, relying on the natural richness of milk and eggs.
Ingredients:
- 4 large eggs
- 3 cups whole milk (or 2 cups whole milk and 1 cup heavy cream for extra richness)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg (or cinnamon)
- Pinch of salt
Instructions:
- Preheat the Oven: Preheat your oven to 325°F (160°C).
- Prepare the Baking Dish: Lightly grease a 9-inch pie plate or a similar shallow baking dish.
- Whisk the Eggs: In a large mixing bowl, whisk the eggs until they are lightly beaten.
- Add Sugar and Spices: Add the granulated sugar, nutmeg (or cinnamon), and salt to the eggs. Whisk until well combined and the sugar is mostly dissolved.
- Heat the Milk: In a saucepan, heat the milk (and cream, if using) over medium heat until it is just warm, but not boiling. You want it warm enough to help dissolve the sugar and blend with the eggs smoothly.
- Temper the Eggs: Gradually pour a small amount of the warm milk into the egg mixture, whisking constantly. This process, called tempering, prevents the eggs from scrambling when you add them to the rest of the hot milk.
- Combine Mixtures: Pour the tempered egg mixture back into the saucepan with the remaining warm milk. Stir well to combine.
- Add Vanilla: Stir in the vanilla extract.
- Pour into Baking Dish: Pour the custard mixture into the prepared baking dish.
- Bain-Marie (Water Bath): Place the baking dish inside a larger baking pan. Fill the larger pan with hot water until it comes about halfway up the sides of the custard dish. This water bath helps the custard cook evenly and prevents it from cracking.
- Bake: Carefully place the entire setup into the preheated oven and bake for 45-60 minutes, or until the custard is set but still slightly jiggly in the center. A knife inserted near the edge should come out clean.
- Cool and Serve: Remove the baking dish from the water bath and let it cool to room temperature. Then, refrigerate for at least 2 hours, or until thoroughly chilled.
- Serve: Serve the chilled custard as is, or garnish with a sprinkle of extra nutmeg or cinnamon before serving.
Tips and Variations:
- For a richer flavor, use half heavy cream and half whole milk.
- You can add a tablespoon of your favorite liqueur, like amaretto or rum, to the custard mixture.
- For a caramelized top, you can broil the custard for a minute or two after it’s baked, but watch it closely to prevent burning.
- Individual ramekins can be used instead of a pie plate, just reduce the cook time.
Enjoy your homemade Amish Baked Custard!