Description
Amish Baked Custard is a classic, smooth, and creamy dessert that combines eggs, milk, sugar, and vanilla, baked gently in a water bath for a tender texture. Topped with a hint of nutmeg, this custard is perfect served warm or chilled, making it a comforting treat for any occasion.
Ingredients
Scale
Custard
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups whole milk
- Ground nutmeg, for topping
Instructions
- Preheat Oven and Prepare Ramekins: Preheat your oven to 325°F (160°C). Arrange six 6-ounce ramekins in a deep baking dish to prepare for the water bath.
- Mix Eggs and Sugar: In a medium bowl, whisk together the eggs, sugar, salt, and vanilla extract until the mixture is smooth and well combined.
- Add Milk Gradually: Slowly pour in the whole milk while whisking constantly to ensure a uniform custard mixture without lumps.
- Fill Ramekins and Add Nutmeg: Pour the custard evenly into each prepared ramekin. Lightly sprinkle ground nutmeg on top of each to add flavor and aroma.
- Create Water Bath: Carefully pour hot water into the baking dish around the ramekins, making sure it reaches about halfway up the sides of the ramekins to help cook the custard gently.
- Bake Custard: Place the baking dish in the preheated oven and bake for 45-55 minutes, or until the custard is set and a knife inserted near the center comes out clean.
- Cool and Serve: Remove the ramekins from the water bath and place them on a wire rack to cool. The custard can be served warm or chilled according to preference.
Notes
- Using a water bath ensures gentle, even cooking and prevents the custard from curdling.
- Do not overbake; custard should still have a slight jiggle in the center when done.
- Whole milk provides creaminess but can substitute with half-and-half for a richer custard.
- Ground nutmeg can be replaced or complemented with cinnamon if desired.
- Custard can be stored covered in the refrigerator for up to 3 days.
