Of course! Amish Baked Custard is a classic, humble dessert that is incredibly smooth, rich, and comforting. It’s a testament to simple ingredients creating something truly special. Unlike stirred custards (like pastry cream), this one is baked gently in a water bath, resulting in a silky-smooth and delicate texture.
Here is a traditional, foolproof recipe.
Amish Baked Custard Recipe
This recipe yields a beautifully set, creamy custard with a hint of nutmeg.
Prep Time: 10 minutes
Cook Time: 50-70 minutes
Cooling Time: 2 hours
Total Time: About 3.5 hours
Serves: 6
Ingredients
· 4 large eggs
· ½ cup granulated sugar
· ¼ teaspoon salt
· 1 teaspoon vanilla extract
· 4 cups whole milk, warmed*
· Ground nutmeg, for sprinkling
Warming the milk helps it blend more easily with the eggs and reduces the baking time, leading to a smoother custard.
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (165°C). Have a 9-inch pie plate or a 1.5-quart baking dish ready. Also, bring a kettle of water to a boil for the water bath.
- Whisk Eggs, Sugar, and Salt: In a large bowl, whisk the eggs, sugar, and salt together until just combined and smooth. Do not whisk vigorously until foamy, as this can create bubbles on the surface of the baked custard.
- Add Vanilla and Warm Milk: Stir in the vanilla extract. Gradually pour in the warm milk while whisking constantly. This gradual addition prevents the eggs from scrambling from the heat.
- Strain for Smoothness (Highly Recommended): For an absolutely silky texture, strain the custard mixture through a fine-mesh sieve into the baking dish. This catches any curdled egg bits or undissolved sugar.
- Sprinkle with Nutmeg: Sprinkle the top generously with ground nutmeg.
- Create a Water Bath: Place the baking dish inside a larger roasting pan. Carefully pour the hot water from the kettle into the roasting pan until it comes about halfway up the sides of the custard dish.
- Bake: Carefully transfer the pans to the preheated oven. Bake for 50-70 minutes. The custard is done when the edges are set, but the center still has a slight jiggle when you gently shake the pan. A knife inserted near the center should come out clean.
- Cool and Chill: Carefully remove the custard dish from the water bath. Let it cool on a wire rack to room temperature. Then, cover and refrigerate for at least 2 hours, or until fully chilled and set.
Tips for Success & Variations
· The Water Bath is Non-Negotiable: This gentle, indirect heat is the secret to a smooth custard. Without it, the eggs will curdle and the custard will become rubbery and watery.
· Warm the Milk: Don’t skip this step! It makes a significant difference in the final texture and baking time. Heat it in the microwave or on the stovetop until it’s just warm to the touch (about 110-120°F).
· Avoid Overmixing: Whisk gently. Too much air incorporated into the mixture can create foam and bubbles on the surface.
· Straining is Key: This is the professional trick for a perfectly velvety custard with no imperfections.
· Don’t Overbake: The custard will continue to set as it cools. If you bake it until the center is completely firm, it will be overbaked and less creamy once chilled.
· Variations:
· Maple Custard: Substitute ½ cup of pure maple syrup for the granulated sugar.
· Coconut Custard: Replace the whole milk with canned coconut milk for a rich, tropical flavor.
· Bourbon Vanilla Custard: Add 1-2 tablespoons of bourbon along with the vanilla extract.
Why This Recipe is a Winner
· Simple Ingredients: It’s made with pantry and fridge staples.
· Silky, Luxurious Texture: The careful baking method results in a melt-in-your-mouth dessert.
· Comforting and Nostalgic: It’s a warm, soothing, and humble dessert that feels like a hug in a bowl.
· Elegant in its Simplicity: It proves that you don’t need complex techniques or ingredients to create a truly delicious dessert.
Enjoy this timeless, comforting treat