Amish Baked Custard is a creamy, comforting dessert that captures the essence of simple, traditional cooking. Made with just a handful of pantry staples, this dessert has a silky texture and a lightly sweet flavor that pairs beautifully with fresh fruit or a sprinkle of nutmeg. Perfect for holidays, potlucks, or a cozy family dinner, this baked custard is a timeless classic.
Why You’ll Love This Recipe
- Made with simple, wholesome ingredients.
- A smooth, velvety texture that melts in your mouth.
- Lightly sweetened and subtly spiced with nutmeg.
- Easy to prepare and perfect for any occasion.
- A nostalgic dessert that brings back memories of traditional home cooking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Eggs
- Whole milk
- Granulated sugar
- Vanilla extract
- Salt
- Ground nutmeg
Directions
- Preheat your oven to 325°F (163°C). Place six ramekins or custard cups in a large baking dish.
- In a mixing bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined.
- Heat the milk in a saucepan over medium heat until just warm—do not boil. Gradually whisk the warm milk into the egg mixture.
- Strain the mixture through a fine mesh sieve to remove any egg solids, ensuring a smooth custard.
- Divide the custard mixture evenly among the ramekins. Sprinkle the tops with a light dusting of nutmeg.
- Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins to create a water bath.
- Carefully transfer the dish to the oven and bake for 45–50 minutes, or until the custards are set but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours before serving.
Servings and Timing
- Servings: 6 individual custards
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Total Time: 1 hour 5 minutes (plus chilling time)
Variations
- Caramel Custard: Pour a thin layer of caramel sauce into each ramekin before adding the custard mixture.
- Cinnamon Twist: Substitute ground nutmeg with ground cinnamon or a mix of the two.
- Dairy-Free Option: Use almond milk or coconut milk for a dairy-free version.
- Maple Custard: Replace part of the sugar with maple syrup for a rich, earthy flavor.
- Custard Pie: Pour the mixture into a pre-baked pie crust and bake for a custard pie variation.
Storage/Reheating
- Storage: Cover and refrigerate baked custards for up to 3 days.
- Freezing: Freezing is not recommended as it may alter the texture of the custard.
- Reheating: Serve cold, at room temperature, or gently warm in a microwave for 10–15 seconds.
FAQs
Why is my custard not setting?
The custard may need more time in the oven. Bake until the center is slightly jiggly but not liquid.
Do I need to use a water bath?
Yes, the water bath helps ensure even cooking and prevents the custard from curdling.
Can I use low-fat milk?
Whole milk provides the best texture, but low-fat milk can be used for a lighter version.
Why is my custard grainy?
Graininess can occur if the eggs are overcooked or the milk was too hot when mixed in. Be sure to use warm, not boiling, milk.
Can I make this in one large dish instead of ramekins?
Yes, bake in a single large dish, but increase the cooking time by 10–15 minutes.
How do I know when the custard is done?
The edges should be set, and the center should jiggle slightly when shaken.
What can I serve with baked custard?
Serve with fresh fruit, whipped cream, or a drizzle of caramel or berry sauce.
Can I make this recipe sugar-free?
Yes, use a sugar substitute like stevia or erythritol, adjusting the quantity to taste.
Why do I need to strain the custard mixture?
Straining removes any lumps or egg solids, ensuring a smooth texture.
Is Amish baked custard served warm or cold?
It can be served warm, at room temperature, or chilled—whichever you prefer!
Conclusion
Amish Baked Custard is a timeless dessert that’s as comforting as it is delicious. With its creamy texture, subtle sweetness, and hint of nutmeg, it’s a dish that’s sure to impress. Whether served as a simple dessert or dressed up with toppings, this classic custard recipe is a must-try for any home cook looking to capture the charm of traditional baking.
Print
Amish Baked Custard
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6–8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Amish, American
Description
This velvety custard is gently baked in the oven for a comforting, old-fashioned dessert that’s as easy as it is delicious.
Ingredients
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 2 tsp vanilla extract
- 3 cups whole milk (warm, not hot)
- 1/4 tsp ground nutmeg (optional, for topping)
Instructions
Prepare the Custard:
- Preheat the Oven:
- Preheat your oven to 325°F (165°C).
- Mix the Ingredients:
- In a medium bowl, whisk together the eggs, sugar, salt, and vanilla extract until smooth.
- Add the Milk:
- Gradually whisk in the warm milk until well combined. This step helps to temper the eggs and create a smooth custard.
Bake the Custard:
- Pour into Ramekins:
- Place 6-8 ramekins or custard cups in a large baking dish. Pour the custard mixture evenly into the ramekins.
- Add Hot Water Bath:
- Pour hot water into the baking dish, around the ramekins, until it reaches halfway up their sides. This water bath helps to evenly bake the custard and prevent curdling.
- Bake:
- Bake for 40-50 minutes, or until the custard is set but still slightly jiggly in the center. A knife inserted near the edge should come out clean.
Cool and Serve:
- Cool and Garnish:
- Remove the ramekins from the water bath and let them cool to room temperature. Sprinkle with ground nutmeg if desired.
- Chill (Optional):
- For a chilled dessert, refrigerate for at least 2 hours before serving.
Notes
- Use freshly grated nutmeg for a more aromatic topping.
- If you don’t have ramekins, bake the custard in a single 1 1/2-quart baking dish and adjust the baking time to 50-60 minutes.
- Leftovers can be stored in the refrigerator for up to 3 days.