Dive into the rich tradition of Amish cooking with this creamy, velvety baked custard recipe. Perfectly sweetened and spiced, this timeless dessert embodies simplicity and indulgence. Its silky texture and golden top crust make it an irresistible treat for any occasion. Whether enjoyed warm or chilled, this Amish Baked Custard is a heartwarming dessert that carries the essence of homemade love.
Ingredients:
- 4 large eggs
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 cups whole milk (warmed)
- ½ teaspoon ground nutmeg (optional, for garnish)
Instructions:
- Preheat the Oven:
Preheat your oven to 325°F (163°C). Lightly grease a 1.5-quart baking dish or six individual ramekins. - Mix the Custard Base:
In a medium bowl, whisk together the eggs, sugar, salt, and vanilla extract until smooth and well combined. - Add the Milk:
Gradually pour the warmed milk into the egg mixture while whisking continuously. This helps prevent the eggs from curdling. - Strain the Mixture (Optional):
For an extra smooth custard, strain the mixture through a fine-mesh sieve into the prepared baking dish or ramekins. - Prepare a Water Bath:
Place the baking dish or ramekins in a larger baking pan. Pour hot water into the outer pan until it reaches halfway up the sides of the custard dish. This ensures even cooking and prevents cracking. - Bake:
Carefully transfer the pan to the oven. Bake for 50–60 minutes, or until the custard is set but still slightly jiggly in the center. - Cool and Garnish:
Remove the custard from the water bath and let it cool for about 10 minutes. Sprinkle ground nutmeg on top for a classic touch. - Serve:
Enjoy warm or chilled, depending on your preference. The custard can be refrigerated for up to 3 days.