Old-Fashioned Amish Baked Custard
Sometimes the simplest desserts are the most comforting. This easy Amish baked custard—also known as egg custard—proves that you don’t need a long ingredient list or a pile of dishes to make something sweet and satisfying.
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Dating back to farm kitchens where fresh eggs were always plentiful, this custard is rich, eggy, and charmingly old-fashioned. With just condensed milk, eggs, vanilla, salt, and water, it comes together effortlessly. A sprinkle of nutmeg on top gives it that final touch of warmth and flavor.
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Serve it warm or chilled, plain or dressed up with fresh berries. Either way, it’s a timeless dessert that feels both humble and indulgent.
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🍮 Old-Fashioned Amish Baked Custard
📝 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Eggs | 6 | Beaten until light |
| Sweetened condensed milk | 14 oz | Adds richness |
| Salt | ¼ tsp | Balances flavor |
| Vanilla extract | 2 tsp | For aroma |
| Hot water | 4 cups | To thin custard |
| Nutmeg | Grated | For garnish |
🍴 Instructions
- Preheat oven to 325°F (165°C).
- Mix base: Whisk condensed milk with hot water in a bowl.
- Beat eggs: In another bowl, beat eggs until fluffy.
- Combine: Add a little milk mixture to eggs, beat, then add eggs back into milk mixture. Stir in salt and vanilla.
- Prepare ramekins: Divide custard mixture among 8 ramekins. Place ramekins in a baking dish.
- Water bath: Pour ½ inch of water into baking dish so it comes partway up ramekin sides.
- Bake: About 1 hour, until a knife inserted in the center comes out clean.
- Cool: Let custards rest at room temperature for 1 hour.
- Finish: Sprinkle with grated nutmeg. Serve warm or chilled.
💡 Tip: Freshly grated nutmeg makes all the difference. For a special touch, serve with berries or sliced fruit on the side.
