Amish Baked Custard

This Amish Baked Custard is a timeless, humble dessert known for its incredibly smooth, silky texture and gentle sweetness. Unlike many modern custards that rely on heavy cream, this traditional version uses sweetened condensed milk and a tempering technique to achieve a light, melt-in-your-mouth consistency. Finished with a classic dusting of nutmeg, it’s a comforting treat that is equally delicious served warm from the oven or chilled from the fridge.

Amish Baked Custard

Ingredients:

How To Make Amish Baked Custard:

Step 1: Prep the Base: Preheat your oven to 325°F. In a large glass or metal bowl, stir together the sweetened condensed milk and the 4 cups of hot water until fully combined.

Step 2: Beat the Eggs: In a separate bowl, beat the 6 eggs vigorously until they are light in color and have a fluffy texture. This aeration helps give the custard its signature lift.

Step 3: Temper and Mix: To prevent the eggs from scrambling, slowly pour a small amount of the hot milk mixture into the beaten eggs while whisking constantly (tempering). Once the eggs are warmed, stir them back into the main milk mixture. Add the vanilla and salt.

Step 4: The Water Bath (Bain-Marie): Pour the mixture into individual ramekins or a single 2-quart baking dish. Place the dishes into a larger baking pan with high sides. Place the pan in the oven and carefully fill the outer pan with about a 1/2 inch of hot water. This ensures even, gentle cooking.

Step 5: Bake

• Ramekins: Bake for 1 hour.

• Large Dish: Bake for 1 hour 40 minutes.The custard is done when a knife inserted into the center comes out clean.

Step 6: Cool and Garnish: Allow the custard to cool for at least 1 hour to set properly. Sprinkle the top with a dusting of nutmeg. Serve warm, or refrigerate if you prefer a chilled dessert.