Making Amish Baked Custard from Scratch

Experience the simplicity and comfort of Amish Baked Custard, a timeless dessert that has been passed down through generations. This creamy, velvety custard is easy to make and offers a rich, delicate flavor that’s perfect for any occasion. Whether you’re hosting a dinner party or craving a nostalgic treat, Amish Baked Custard is a must-try recipe that embodies the heart of traditional Amish cooking.

Growing up, Amish Baked Custard was a dessert my family eagerly anticipated during the holidays. My grandmother would spend hours in the kitchen, meticulously preparing this delightful treat. The aroma of vanilla and nutmeg would fill the house, drawing everyone to the kitchen. It became a cherished family tradition, with each bite bringing back fond memories of laughter and togetherness. Even now, my husband and children look forward to this dessert, and it has become a staple at our family gatherings. It’s more than just a dessert; it’s a piece of our family history that we continue to share and enjoy.

Why You’ll Love Amish Baked Custard

1. Creamy and Smooth Texture: The custard has a silky, melt-in-your-mouth consistency that is simply irresistible. 2. Simple Ingredients: Made with basic pantry staples, this recipe is both accessible and budget-friendly. 3. Nostalgic and Comforting: The classic flavors of vanilla and nutmeg evoke a sense of warmth and comfort. 4. Versatile Dessert: Perfect for any occasion, from a casual family dinner to a sophisticated dinner party.

Ingredients Notes For Amish Baked Custard

1. Eggs: Ensure your eggs are fresh for the best texture and flavor. 2. Milk: Whole milk gives the custard a rich and creamy consistency. 3. Sweetener: Granulated sugar is traditional, but you can adjust the amount to suit your taste. 4. Flavorings: Vanilla extract and a pinch of nutmeg add depth and warmth to the custard.

Recipe Steps

1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. Prepare the Custard Mixture: In a large mixing bowl, whisk together eggs and sugar until well combined. Gradually add the milk, whisking constantly. Stir in the vanilla extract and nutmeg.
3. Strain the Mixture: For a smoother custard, strain the mixture through a fine-mesh sieve into a large measuring cup or another bowl.
4. Pour into Ramekins: Divide the custard mixture evenly among ramekins or a baking dish.
5. Prepare the Water Bath: Place the ramekins in a large baking pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins.
6. Bake: Bake in the preheated oven for 45-50 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
7. Cool and Serve: Remove from the oven and let the custard cool in the water bath for a few minutes before transferring to a wire rack to cool completely. Serve chilled or at room temperature.

Storage Options

Store Amish Baked Custard in the refrigerator, covered, for up to 3 days. This dessert is best enjoyed chilled, but you can also serve it at room temperature if you prefer.

Making Amish Baked Custard from Scratch

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Ingredients

 

• ▢ 4 large eggs
• ▢ 1/2 cup of granulated sugar
• ▢ 1/4 teaspoon of salt
• ▢ 1 teaspoon of vanilla extract
• ▢ 3 cups of whole milk
• ▢ Ground nutmeg optional, for topping

Instructions

• Preheat Oven: Preheat your oven to 325°F (163°C).
• Prepare Custard Mixture: In a large mixing bowl, whisk together the eggs, sugar, salt, and vanilla extract until well combined.
• Heat Milk: In a medium saucepan, heat the milk over medium heat until it is just about to boil. Remove from heat.
• Combine Milk and Egg Mixture: Gradually add the heated milk to the egg mixture, whisking continuously to avoid curdling the eggs.
• Strain Mixture: Pour the custard mixture through a fine mesh strainer into another bowl to remove any cooked egg bits, ensuring a smooth custard.
• Prepare Baking Dish: Pour the strained custard mixture into a 1.5-quart baking dish or individual custard cups. If desired, sprinkle a little ground nutmeg on top.
• Bake Custard: Place the baking dish or cups in a larger baking pan. Create a water bath by pouring hot water into the larger pan until it reaches halfway up the sides of the custard dish.
• Bake: Carefully place the pan in the preheated oven. Bake for 45-50 minutes, or until a knife inserted near the center comes out clean. The center should be set but still slightly jiggly.
• Cool and Serve: Remove the custard from the oven and water bath. Let it cool to room temperature, then refrigerate for at least 2 hours before serving.