🍮 Amish Baked Custard
Ingredients
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4 large eggs
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½ cup sugar
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¼ teaspoon salt
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4 cups whole milk
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1 teaspoon vanilla extract
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Ground nutmeg (for topping)
Instructions
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Preheat oven to 325°F (165°C).
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Heat milk until just warm (not boiling).
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Whisk eggs, sugar, and salt gently—do not beat too much (avoid bubbles).
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Slowly stir in warm milk, then add vanilla.
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Strain mixture (optional, but recommended for ultra-smooth custard).
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Pour into custard cups or baking dish.
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Sprinkle with nutmeg.
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Place dishes in a water bath (hot water halfway up the sides).
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Bake for 40–50 minutes, until set but slightly jiggly in the center.
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Cool, then chill before serving.
🌾 Amish Tips
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Low and slow baking keeps the custard creamy.
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Skim off foam before baking for a smooth top.
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Fresh nutmeg makes a big difference.
Variations
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Cinnamon custard: Add a pinch of cinnamon or mace.
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Baked caramel custard: Add caramel to the bottom of the dish.
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Dairy-rich version: Replace 1 cup milk with half-and-half.
If you’d like, I can also share a stovetop custard, custard pie, or individual ramekin version.