Creamy Amish Baked Custard
This Amish Baked Custard is a classic, simple dessert prized for its silky, melt-in-your-mouth texture and gentle sweetness. Unlike many modern custards that use heavy cream, this traditional version relies on sweetened condensed milk and a careful tempering method to create a light, airy consistency. Finished with a sprinkle of nutmeg, it’s comforting served warm from the oven or chilled for a cool treat.
Ingredients
- Sweetened condensed milk – 1 can (14 oz)
- Hot water – 4 cups
- Eggs – 6
- Vanilla extract – 2 teaspoons
- Salt – ¼ teaspoon
- Nutmeg – For garnish
How to Make Amish Baked Custard
Step 1: Prep the Base
Preheat oven to 325°F. In a large bowl, combine the sweetened condensed milk and hot water, stirring until smooth.
Step 2: Beat the Eggs
In a separate bowl, beat the eggs until light and fluffy. This helps give the custard its signature lift.
Step 3: Temper the Eggs
Slowly add a small amount of the hot milk mixture to the eggs while whisking constantly to prevent scrambling. Once warmed, stir the eggs back into the main milk mixture. Add vanilla and salt.
Step 4: Set Up a Water Bath
Pour the mixture into individual ramekins or a 2-quart baking dish. Place the dishes in a larger, high-sided pan. Carefully add about ½ inch of hot water to the outer pan to ensure gentle, even cooking.
Step 5: Bake
Ramekins: Bake for 1 hour.
Large Dish: Bake for 1 hour 40 minutes.
Custard is done when a knife inserted in the center comes out clean.
Step 6: Cool and Garnish
Let the custard cool for at least 1 hour to set. Sprinkle with nutmeg before serving. Serve warm, or refrigerate for a chilled version.
