My Amish neighbor first showed me this recipe. It’s a keeper!

This Amish Baked Custard recipe yields a simple yet incredibly rich and creamy dessert. The combination of whole milk and heavy cream creates a luxurious texture, while a hint of nutmeg adds a classic warmth. Baked in a water bath, this custard achieves a smooth and even consistency, making it a timeless and comforting treat.

Ingredients:

Instructions:

1. Preheat your oven to 350°F (175°C) and have six custard cups or ramekins ready.
2. In a large mixing bowl, whisk together the eggs and sugar until just combined. Avoid over-whisking to prevent a frothy mixture.
3. Stir in the vanilla extract, salt, and ground nutmeg. If desired, grate a touch of fresh nutmeg into the mixture for added aroma.
4. Gently warm the whole milk and heavy cream together in a saucepan until it is just hot to the touch. Do not boil.
5. Gradually add the warm milk mixture to the egg mixture, whisking continuously but gently to ensure a smooth batter and prevent the eggs from scrambling.
6. Pour the custard mixture through a fine-mesh sieve into the prepared custard cups to ensure a lump-free texture.
7. Place the filled custard cups in a baking pan. Pour hot water into the pan around the cups, reaching about halfway up their sides to create a water bath.
8. Carefully transfer the baking pan to the preheated oven and bake for approximately 45 to 50 minutes, or until the custards are set around the edges but still slightly wobbly in the center.
9. Once baked, carefully remove the custard cups from the water bath and let them cool to room temperature.
10. Chill the custards in the refrigerator for at least 2 hours before serving. You can garnish with a light dusting of ground or freshly grated nutmeg before serving, if desired.