Amish Baked Custard
A traditional and comforting Amish dessert, this baked custard recipe is incredibly smooth, lightly sweet, and filled with nostalgic vanilla flavor. It’s simple, elegant, and perfect for any season — served warm or cold, plain or topped with fruit.
Equipment
- Mixing bowls
- Whisk
- Saucepan
- Fine-mesh strainer
- 1.5 quart baking dish or ramekins
- Large baking pan for water bath
- Oven
Ingredients
Main Ingredients:
- 4 large eggs room temperature
- 3 cups whole milk or half-and-half for richer texture
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1/4 tsp ground nutmeg
Optional Add-ins:
- 1 tbsp melted butter
- 1/2 tsp ground cinnamon
- 1 tsp lemon or orange zest
Substitution Notes:
- Can reduce sugar to 1/2 cup or use a natural sweetener texture may vary
- Full-fat coconut milk can be used for dairy-free version will alter flavor
Instructions
- Preheat oven to 325°F (163°C).
- In a bowl, gently beat eggs until just combined.
- Warm milk in a saucepan until comfortably warm (about 110°F). Do not boil.
- Gradually mix sugar, salt, and vanilla into the eggs.
- Slowly whisk the warm milk into the egg mixture to temper.
- Strain mixture through a fine mesh sieve for smooth texture.
- Pour into baking dish or ramekins.
- Sprinkle with nutmeg.
- Set baking dish into a larger pan and fill with hot water halfway up the sides.
- Bake for 45–55 mins (or 25–30 mins if using ramekins), until a knife inserted near center comes out clean with slight jiggle.
- Cool completely and refrigerate. Serve chilled or warm.
Notes
Custard should jiggle slightly when shaken; it firms up as it cools.
Avoid overbaking — overcooked custard will be rubbery.
Delicious topped with fresh berries, caramel sauce, or whipped cream.
Can be stored in the fridge up to 3 days. Not ideal for freezing.
Nutrition
Calories: 210kcalCarbohydrates: 210gProtein: 7gFat: 10g
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