Amish Baked Custard
This creamy Amish Baked Custard is an old-fashioned dessert that's simple to make and perfect for any occasion, boasting a custardy texture with hints of vanilla and nutmeg.
Ingredients
- 4 eggs large, room temperature
- 3 cups whole milk or half-and-half for extra richness
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract pure
- 1/4 teaspoon ground nutmeg freshly grated if possible
- 1/4 cup brown sugar for sprinkling on top
- Pinch of salt
Instructions
- Preheat your oven to 325°F (160°C) and arrange a large baking dish for a water bath.
- In a mixing bowl, whisk together eggs, granulated sugar, and a pinch of salt until the mixture is smooth and pale.
- Gently warm the milk in a saucepan over medium heat until small bubbles form around the edges (do not boil).
- Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs and avoid curdling.
- Stir in vanilla extract and freshly grated nutmeg for classic Amish flavor.
- Place six to eight 6-ounce ramekins in the water bath dish and divide the custard mixture evenly among them.
- Lightly dust the surface of each custard with brown sugar to form a delicate caramelized crust.
- Carefully pour hot water into the baking dish until it reaches halfway up the ramekins and bake for 35–45 minutes, or until center is just set.
- Remove the ramekins from the water bath, let cool on a rack for 15 minutes, then refrigerate for at least 1 hour before serving.
Notes
For a smoother texture, strain the custard through a fine mesh sieve before pouring into ramekins. Leftovers will keep in the fridge for up to 3 days.
Nutrition
Calories: 210kcal
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