Amish-Inspired Baked Custard – Old-Fashioned Comfort in Every Spoonful!
Silky, creamy, and gently sweet with a whisper of vanilla—this classic custard is a nostalgic dessert that feels like a warm hug from grandma’s kitchen. Simple ingredients, slow baking, and rich flavor make it a timeless favorite.
Ingredients:
- 4 large eggs
- 3 cups whole milk
- 1/2 cup sugar
- 1 tsp vanilla extract
- Pinch of salt
- Ground nutmeg for topping
structions:
Preheat your oven to 160°C (325°F). Place six ramekins or a baking dish inside a larger baking pan for a water bath setup.
In a bowl, whisk eggs gently to combine—don’t overbeat.
Warm the milk slightly, then stir in sugar, vanilla, and salt. Slowly pour into the eggs while whisking gently.
Strain the mixture through a fine sieve for an extra smooth texture.
Pour custard into ramekins or the baking dish. Sprinkle a little nutmeg on top.
Fill the outer pan with hot water halfway up the sides of the ramekins.
Bake for 45–55 minutes or until the center is just set but still slightly wobbly.
Remove from oven, let cool, then refrigerate for a few hours.
Serve chilled or room temp for a rich, creamy treat.
Tips:
- Don’t skip the water bath—it keeps the texture silky.
- Try with a drizzle of honey or fresh berries on top.
- Use fresh farm eggs for a richer flavor.
FAQs:
Q: Can I use low-fat milk?
A: Whole milk gives the best creaminess, but you can use 2%—just know it may be slightly thinner.
Q: Can this be made ahead?
A: Yes! It keeps well in the fridge for up to 3 days.
Q: Is it gluten-free?
A: Absolutely! No flour or thickeners needed—just natural creamy custard.
