Amish Baked Custard

Prep Time: 15 minutes
Cook Time: 45–55 minutes
Chill Time: 2 hours, optional
Servings: 6

Amish Baked Custard is a simple dessert made with milk, eggs, sugar, and vanilla. A water bath helps it bake gently into a smooth, delicate custard. Serve it warm or chilled, with a little nutmeg on top.

Ingredients

3 cups whole milk
4 large eggs
½ cup granulated sugar
2 teaspoons vanilla extract
¼ teaspoon salt
Ground nutmeg, for topping
Hot water, for the water bath

Instructions

Preheat the oven to 325°F (165°C). Place six oven-safe ramekins in a deep baking dish.
Warm the milk in a saucepan over medium-low heat until steaming, but do not let it boil.
In a large bowl, whisk the eggs, sugar, vanilla, and salt until combined. Slowly pour in the warm milk while whisking continuously.
For an especially smooth custard, pour the mixture through a fine-mesh sieve. Divide it evenly among the ramekins and sprinkle each with a little nutmeg.
Place the baking dish in the oven. Carefully pour hot water into the dish until it reaches about halfway up the sides of the ramekins.
Bake for 45–55 minutes, until the edges are set and the centers still jiggle slightly when gently shaken.
Remove the ramekins from the water bath. Let them cool for 20 minutes before serving warm, or refrigerate for at least 2 hours to serve chilled.

Tips

Pour the milk into the eggs slowly so the eggs do not scramble.
Avoid overbaking. The custard will continue to set as it cools.
Baking time can vary with the size and depth of your ramekins. Start checking at 40 minutes.
Cinnamon can replace the nutmeg if you prefer its flavor.

Storage

Cover cooled custards and refrigerate for up to 3 days. Keep them in their ramekins until ready to serve. Freezing is not recommended because the texture may become grainy.

Approximate Nutrition

Per serving: About 200 calories, 9 g protein, 23 g carbohydrates, and 9 g fat. Values vary by the milk and portion size.

Q&A

Can I bake it in one large dish?
Yes. Use an oven-safe dish in a water bath and allow extra baking time. Check for a gentle jiggle in the center.

Why is my custard grainy?
It may have baked too long or at too high a temperature. A gentle water bath and removing it while the center still jiggles help keep it smooth.