I absolutely adore the Amish Baked Custard recipe! It’s a true delight for the taste buds. This classic Amish dessert is incredibly simple yet incredibly delicious. The smooth and creamy custard filling, with its rich vanilla flavor, is the perfect balance of sweet and indulgent.
What sets this recipe apart is the baked aspect, which gives the custard a slightly caramelized top, adding a lovely depth of flavor. Served warm or chilled, every spoonful of this traditional Amish treat brings comfort and happiness.
Ingredients Needed for This Recipe
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- 4 cups hot water
- 6 eggs
- ¼ teaspoon salt
- Ground nutmeg for garnish
Instructions for Making Amish Baked Custard
- Preheat the oven to 325°F.
- Combine the water and condensed milk in a bowl.
- In another bowl, beat the eggs until fluffy and light.
- Pour a little of the condensed milk mixture into the eggs and mix well.
- Add the remaining condensed milk mixture to the eggs, and stir in with the salt and vanilla.
- Spoon the mixture into 8 ramekins or a 2-quart baking pan.
- Put the ramekins or baking pan into a larger pan and pour water into the larger pan to come up ½-inch.
- Cook in the oven for an hour (if using ramekins) or an hour and 40 minutes (if using a baking pan).
- Let the Amish custard cool completely, then sprinkle with nutmeg and serve.
Tips for Perfecting Amish Baked Custard
Egg Temperament: Gradually mix a small amount of the hot liquid into the beaten eggs before combining everything. This prevents the eggs from cooking too quickly and becoming lumpy.
Baking Temperature: Keep the oven temperature moderate to avoid overcooking or curdling the custard.
Water Bath: Using a water bath (placing the custard dish inside a larger pan filled with water) ensures gentle and even cooking.
Doneness Test: Check for doneness by gently shaking the custard. It should be set but still slightly jiggly in the center.
Cooling: Allow the custard to cool gradually. A sudden temperature change can cause it to crack.
Serving Suggestions
Classic Approach: Serve the custard with a sprinkle of nutmeg or cinnamon for a traditional touch.
Fruit Pairing: Fresh berries or a fruit compote can add a refreshing contrast to the rich custard.
Sauce Accompaniment: A caramel or chocolate sauce can be drizzled over the custard for added decadence.
Whipped Cream: A dollop of lightly sweetened whipped cream can enhance the creamy texture.
Frequently Asked Questions
Can I use low-fat milk instead of condensed milk? Using low-fat milk will alter the texture and flavor. Condensed milk provides richness that is characteristic of this custard.
How do I know when the custard is perfectly cooked? The custard should be set around the edges but still slightly wobbly in the center.
Can this custard be made in advance? Yes, it can be refrigerated and is often better when allowed to set overnight.
How long does the custard last in the fridge? Properly stored, it can last up to 4 days.
Can I freeze Amish baked custard? Freezing is not recommended as it can change the texture.
Amish Baked Custard
INGREDIENTS
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- 4 cups hot water
- 6 eggs
- ¼ teaspoon salt
- Ground nutmeg for garnish
INSTRUCTIONS
- Preheat the oven to 325°F.
- Combine the water and condensed milk in a bowl.
- In another bowl, beat the eggs until fluffy and light.
- Pour a little of the condensed milk mixture into the eggs and mix well.
- Add the remaining condensed milk mixture to the eggs, and stir in with the salt and vanilla.
- Spoon the mixture into 8 ramekins or a 2-quart baking pan.
- Put the ramekins or baking pan into a larger pan and pour water into the larger pan to come up ½-inch.
- Cook in the oven for an hour (if using ramekins) or an hour and 40 minutes (if using a baking pan).
- Let the Amish custard cool completely, then sprinkle with nutmeg and serve.
