There is no shortage of baked custard recipes to be found in cookbooks and online, but they’re not all the same. The Amish however have the recipe down pat and their way of making it is nothing short of incredible. If you’ve tried a classic baked custard recipe, you’re going to adore the following dish. It’s not difficult at all to get flawless results. That final dusting of ground nutmeg finishes it off to perfection.
All you need to make Amish baked custard is condensed milk, eggs, vanilla, salt, water, and some nutmeg. Although this is a relatively short list of ingredients, the flavor of the finished dessert will make you want to save this recipe and make it more often. Perhaps you’ve tried making baked custard before, or maybe you’re new to the dish. Either way, it makes a simple yet delicious dessert after any kind of main dish.
Amish baked custard is simple yet totally irresistible. It’s a creamy confection flavored with vanilla and ground nutmeg.
Why You’ll Love the Recipe:
Baked custard made the Amish way is a gem of a dessert. It’s rich, thick, smooth, and totally delicious. The vanilla flavor and touch of nutmeg on top make it sophisticated in its simplicity.
How to Serve It:
Serve the custard still warm or chill it in the refrigerator if you want it cold.
- Sweetened condensed milk
- Vanilla extract
- Ground nutmeg, to garnish
Can You Make It Ahead?
Yes, you can make it in advance and keep it refrigerated.
Keep leftovers covered and refrigerated, and eat within 3 days.
Variations and Substitutions:
You might like to make one large dish of custard rather than separate ramekins, especially if you don’t have ramekins! If you’re doing that, just give it an extra half an hour or so of baking time.
Easy Amish Baked Custard
- 14 ounces sweetened condensed milk
- 6 eggs
- 4 cups hot water
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- Ground nutmeg to garnish
- Preheat the oven to 325°F.
- Mix the hot water with the condensed milk in a metal or glass bowl.
- Beat the eggs until fluffy and light.
- Add a little of the milk mixture to the eggs and mix in.
- Add the remaining milk mixture.
- Stir in the salt and vanilla.
- Divide the mixture between 8 greased individual ramekins.
- Put the ramekins on a baking dish with high sides and add a half-inch of water.
- Bake for an hour or until a toothpick inserted into the middle of one comes out clean.
- Let the baked custard cool for an hour, then sprinkle nutmeg on top before serving.