Description
Simple Amish Baked Custard is a classic, comforting dessert featuring a smooth, creamy texture made with eggs, milk, and a touch of vanilla. This traditional custard is baked gently in a water bath to achieve the perfect silky consistency with a subtle nutmeg topping, perfect for serving warm or chilled.
Ingredients
Scale
Custard
- 4 large eggs
- 3 cups whole milk
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Topping
- Ground nutmeg for topping
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the custard gently in a water bath.
- Beat Eggs and Mix Ingredients: In a large mixing bowl, whisk the eggs until well beaten. Gradually add the sugar, salt, and vanilla extract, mixing until fully combined for an evenly sweetened and flavored custard base.
- Warm the Milk: Heat the milk in a saucepan over medium heat until just warm, taking care not to let it boil to avoid curdling the eggs later.
- Combine Milk with Egg Mixture: Slowly pour the warm milk into the egg mixture while whisking constantly to prevent the eggs from scrambling and to ensure a smooth custard mixture.
- Prepare Ramekins: Pour the custard mixture into six ungreased 6-ounce ramekins, then lightly sprinkle ground nutmeg on top for a touch of warm spice.
- Set up Water Bath: Place the ramekins in a large baking dish and carefully fill the dish with hot water until it reaches halfway up the sides of the ramekins, which helps cook the custard evenly and gently.
- Bake Custard: Transfer the baking dish to the preheated oven and bake for 45 to 50 minutes, until the custard is set and a knife inserted near the center comes out clean.
- Cool and Serve: Remove ramekins from the water bath and allow them to cool. Serve the custard warm or chilled, depending on your preference.
Notes
- For an extra smooth custard, strain the mixture through a fine mesh sieve before pouring into ramekins.
- Use freshly grated nutmeg for the best flavor and aroma.
