Among the many classic desserts out there, custards are one of the most pleasing. They’re easy to eat and have a richness that no pudding can touch thanks to a generous amount of eggs in the mix. Not surprisingly this type of dessert is often referred to as an egg custard, but it’s also called an Amish custard. The Amish are well known for their decadent desserts and made-from-scratch delicacies, as you’ll know if you’ve ever bought any Amish treats in your travels. But, this was once a popular dish all across the country- particularly in farming areas where fresh eggs were plentiful.
This recipe is simple, but produces a spot-on custard every time.
To begin making this recipe you’ll need to combine a can of sweetened condensed milk and some hot water. Then temper the eggs by adding a little bit of the hot milk mixture into the beaten eggs. Repeat a few times and then you can combine both bowls fully.
Amish Baked Custard
Ingredients:
1 (14 oz) can sweetened condensed milk
4 cups hot water
6 eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
Nutmeg, for garnish
Preparation:
Preheat the Oven:
Preheat your oven to 325°F (160°C).
Prepare the Milk Mixture:
In a large glass or metal bowl, combine the sweetened condensed milk and hot water. Stir until well blended.
Beat the Eggs:
In a separate bowl, beat the eggs until they are light in color and fluffy in texture.
Temper the Eggs:
Gradually pour a small amount of the hot milk mixture into the beaten eggs, whisking constantly to temper the eggs. Once tempered, combine the eggs fully with the remaining milk mixture.
Add Vanilla and Salt:
Stir in the vanilla extract and salt until well combined.
Prepare the Baking Dish:
Pour the custard mixture into individual ramekins or a 2-quart baking dish. Place the ramekins or baking dish into a larger baking pan with high sides.
Create a Water Bath:
Place the baking pan in the preheated oven. Carefully fill the pan with about a half-inch of hot water to create a water bath.
Bake the Custard:
For individual ramekins, bake for about 1 hour, or until a knife inserted into the center of the custard comes out clean. If using a larger baking dish, bake for approximately 1 hour and 40 minutes.
Cool and Serve:
Allow the custard to cool for 1 hour. Sprinkle with nutmeg before serving. You can serve the custard warm or refrigerate it to serve chilled.
Enjoy this traditional Amish baked custard as a comforting dessert for any occasion!