Print

Amish Baked Custard

Amish Baked Custard
Print Recipe

Amish Baked Custard is a rich, creamy, and velvety traditional dessert made from simple pantry staples like eggs, whole milk, heavy cream, and sugar. Baked gently in a water bath to silky perfection, this comforting treat can be enjoyed warm or chilled, offering a nostalgic taste that melts in your mouth with delicate sweetness and a gentle hint of vanilla and spices.

Ingredients

Scale

Main Ingredients

  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Optional Ingredients

  • Ground nutmeg or cinnamon, for sprinkling on top

Instructions

  1. Preheat and Prepare: Begin by preheating your oven to 325°F (160°C) and preparing a baking dish. Lightly grease the dish or line it with parchment paper to prevent sticking and ease cleanup.
  2. Whisk Eggs and Sugar: In a large bowl, whisk together the eggs and sugar until well combined but not frothy; this ensures a smooth custard without air bubbles.
  3. Add Milk, Cream, and Flavorings: Slowly pour in the milk and cream while whisking continuously. Add vanilla extract and a pinch of salt, mixing gently to blend all flavors evenly.
  4. Pour and Prepare for Baking: Pour the custard mixture into the prepared dish. Optionally, sprinkle a light layer of nutmeg or cinnamon on top for aroma and visual appeal.
  5. Bake in a Water Bath: Place the custard dish inside a larger pan filled with hot water about halfway up the sides of the dish to create a water bath. This helps the custard cook gently and evenly without curdling.
  6. Bake Until Set: Bake for approximately 45-55 minutes or until the custard is set but still slightly jiggly in the center. Remove from the oven and allow it to cool before serving or chilling in the fridge.

Notes

  • Use fresh eggs to elevate the custard’s texture and richness noticeably.
  • Don’t overbeat; whisk gently to avoid incorporating air, which can cause a grainy texture.
  • The water bath ensures slow, even cooking and keeps the custard creamy.
  • The custard should have a slight wobble when gently shaken — it will set more as it cools.
  • Adjust the amount of nutmeg or cinnamon sprinkled on top based on your spice preference.

Nutrition

Keywords: Amish baked custard, creamy custard, traditional custard dessert, baked egg custard, comfort dessert

Find it online: https://emillycooks.com/amish-baked-custard/