Amish Baked Custard
Amish Baked Custard is a silky, old-fashioned dessert made with eggs, whole milk, sugar, and vanilla, baked gently in a water bath and dusted with nutmeg for a perfectly smooth, creamy texture your whole family will love.
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Fine Mesh Strainer
- 6 Ceramic Ramekins or 1.5-quart baking dish
- 1 Deep Roasting Pan for water bath
- 1 Kettle or Large Pot for boiling water
- 1 Oven Thermometer (optional)
Ingredients
Custard Base
- 4 large eggs room temperature
- 2 cups whole milk warmed until steaming
- 1/3 cup granulated sugar adjust to taste
- 1 tsp pure vanilla extract use pure, not imitation
- 1/8 tsp salt balances sweetness
Topping
- 1/4 tsp ground nutmeg for dusting on top before baking
Instructions
- Preheat your oven to 325 degrees Fahrenheit. A lower temperature ensures a gentle, even bake for your Amish Baked Custard.
- Warm the milk in a saucepan over medium-low heat until it is steaming but not boiling. Remove from heat immediately.
- Whisk the eggs and sugar together in a large bowl until the sugar fully dissolves and the mixture looks pale and smooth.
- Add the vanilla extract and salt to the egg mixture. Stir gently to combine without creating foam.
- Slowly pour the warm milk into the egg mixture a little at a time, whisking constantly to prevent scrambling the eggs.
- Strain the custard mixture through a fine mesh strainer into a clean bowl or large measuring cup for smooth, lump-free pouring.
- Place your ramekins into a deep roasting pan. Pour the custard mixture evenly into each ramekin.
- Dust the tops with a light pinch of ground nutmeg over each filled ramekin for the classic Amish Baked Custard finish.
- Fill the roasting pan with boiling water until it reaches halfway up the sides of the ramekins to create the water bath.
- Carefully transfer the roasting pan to the oven. Bake for 40 to 50 minutes until the edges are set and the center has a slight jiggle.
- Remove the ramekins from the water bath and cool on a wire rack for at least 30 minutes before serving warm or refrigerate until chilled.
Notes
For a lemon variation, swap vanilla extract for lemon extract and add 1 teaspoon of lemon zest. Do not freeze this custard as the texture breaks down when thawed. Store covered in the refrigerator for up to 3 days.