This Amish Baked Custard classic dessert is known for its creamy and silky texture, which is achieved by slowly baking a wholesome mixture of eggs, milk, sugar, and a touch of vanilla. The end result is a rich and comforting custard that is perfect served warm or chilled. It’s a true testament to the Amish tradition of simple and delicious homemade desserts.

So, if you’re craving a little taste of comfort, give this Amish Baked Custard a try. It’s an easy-to-make treat that is sure to satisfy your sweet tooth.

Ingredients Needed for This Recipe

2 cups whole milk
3 large eggs
1/2 cup granulated sugar

1 teaspoon vanilla extract
1/4 teaspoon salt
Nutmeg (for sprinkling on top, optional)

Instructions for Making Amish Baked Custard

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures that the oven is at the right temperature for baking the custard.
Prepare the Milk: In a small saucepan, heat the 2 cups of whole milk over medium heat until it is just about to simmer. Be careful not to let it boil. Remove from heat as soon as you see small bubbles forming around the edge.
Mix Eggs and Sugar: In a medium mixing bowl, whisk together the 3 large eggs and 1/2 cup of granulated sugar until well combined. The mixture should be slightly pale and smooth.

Combine Milk and Egg Mixture: Slowly add the warm milk to the egg and sugar mixture, whisking continuously. This process, known as tempering, gently heats the eggs without cooking them into scrambled eggs.
Add Flavor: Stir in the 1 teaspoon of vanilla extract and 1/4 teaspoon of salt into the custard mixture. Mix until everything is well combined and the mixture is smooth.
Prepare Baking Dish: Lightly grease a 1.5-quart baking dish. You can also place the baking dish in a larger baking pan that will be filled with hot water to create a water bath. The water bath helps to cook the custard evenly and gently.

Strain and Pour: Strain the custard mixture through a fine-mesh sieve into the prepared baking dish. This step ensures a smooth texture by removing any potential bits of egg.
Bake: If using, sprinkle the top of the custard with a light dusting of nutmeg for added flavor. Place the baking dish (and its water bath, if used) in the preheated oven. Bake for 45 to 50 minutes, or until the custard is set but still slightly wobbly in the center.
Cool: Remove the custard from the oven and allow it to cool at room temperature. Once cooled, it can be refrigerated until chilled.

Serve: Serve the Amish Baked Custard chilled. It can be enjoyed as is or with a dollop of whipped cream for an extra special touch.

Enjoy your homemade Amish Baked Custard, a dessert that brings simplicity and comfort to your table.

Tips for Perfecting the Recipe

Temperature Control: The key to a smooth custard is gentle heat. When heating the milk, do so slowly and avoid letting it boil. Similarly, when baking, the custard should be cooked just until set to prevent overcooking and curdling.

Strain the Mixture: Always strain your custard mixture before baking. This step removes any egg strands or bits that didn’t mix well, ensuring a silky-smooth texture.

Water Bath Method: A water bath, or bain-marie, is crucial for cooking custard evenly and gently. The steam from the water bath cooks the custard slowly, preventing it from cracking or curdling.

Checking Doneness: To check if the custard is done, insert a knife near the center. If it comes out clean, the custard is ready. Alternatively, look for a slight jiggle in the center; it should not be liquid but have a firm jiggle.

Cooling Time: Allow the custard to cool gradually in the oven with the door ajar (if possible) after turning off the heat. This prevents sudden temperature changes that can cause cracks.

Flavor Variations: While vanilla is classic, feel free to experiment with other flavors like almond extract, citrus zest, or even fold in fruit purees for a different twist.

Serving Suggestions

Classic Presentation: Serve the custard in individual ramekins or as slices from a larger dish. A dusting of nutmeg or cinnamon adds a subtle spice that complements the creamy texture.

With Fruit: Fresh berries, stewed fruits, or a fruit compote can add a refreshing contrast to the rich custard. Consider seasonal fruits for a year-round variation.

Whipped Cream: A dollop of lightly sweetened whipped cream on top of each serving adds a luxurious finish. For an extra special touch, flavor the whipped cream with vanilla or bourbon.

Caramel Sauce: Drizzle a warm caramel sauce over the custard for a decadent treat. The sauce’s sweetness and depth of flavor make it an excellent pairing.

Cookie Crumble: Sprinkle a cookie crumble, such as gingersnap or shortbread, over the custard for added texture and flavor. This addition creates a delightful contrast between the smooth custard and the crunchy topping.

Frequently Asked Questions

Can I use low-fat milk instead of whole milk? While whole milk is recommended for the richest texture and flavor, low-fat milk can be used in a pinch. However, the custard may be less creamy and more delicate in structure.

Why did my custard come out watery? A watery custard can result from undercooking, overcooking, or too rapid temperature changes. Ensure a gentle and even cook in a water bath and allow the custard to set properly in the oven.

Can I make this recipe ahead of time? Yes, Amish Baked Custard is an excellent make-ahead dessert. Once cooled, cover and refrigerate the custard. It can be stored for up to 3 days. Serve chilled or at room temperature.

Is it possible to freeze Amish Baked Custard? Freezing custard is not recommended, as the texture can become grainy and separate upon thawing. For the best experience, enjoy the custard fresh or stored in the refrigerator.

How can I prevent my custard from cracking? Cracks in custard often occur due to overcooking or sudden temperature changes. Cook the custard until just set and cool it slowly, possibly in an oven that’s turned off to minimize temperature shock.

Can I add other flavors to my custard? Absolutely! While vanilla is traditional, feel free to experiment with other extracts, spices, or even mix-ins like chocolate chips or fruit. Just be mindful of adding too much liquid, as it can alter the custard’s consistency.

What if I don’t have a sieve for straining? If you don’t have a sieve, ensure your egg and milk mixture is whisked very smoothly. While straining helps ensure a silky texture by removing any egg bits, a very well-mixed custard mixture can also yield a smooth result, albeit with slightly more risk of small imperfections.

Amish Baked Custard

No ratings yet

This traditional Amish Baked Custard recipe captures the essence of simplicity and classic flavors, offering a dessert that's both comforting and rich in taste.

Ingredients

2 cups whole milk
3 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

Nutmeg for sprinkling on top, optional

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures that the oven is at the right temperature for baking the custard.
Prepare the Milk: In a small saucepan, heat the 2 cups of whole milk over medium heat until it is just about to simmer. Be careful not to let it boil. Remove from heat as soon as you see small bubbles forming around the edge.

Mix Eggs and Sugar: In a medium mixing bowl, whisk together the 3 large eggs and 1/2 cup of granulated sugar until well combined. The mixture should be slightly pale and smooth.
Combine Milk and Egg Mixture: Slowly add the warm milk to the egg and sugar mixture, whisking continuously. This process, known as tempering, gently heats the eggs without cooking them into scrambled eggs.
Add Flavor: Stir in the 1 teaspoon of vanilla extract and 1/4 teaspoon of salt into the custard mixture. Mix until everything is well combined and the mixture is smooth.

Prepare Baking Dish: Lightly grease a 1.5-quart baking dish. You can also place the baking dish in a larger baking pan that will be filled with hot water to create a water bath. The water bath helps to cook the custard evenly and gently.
Strain and Pour: Strain the custard mixture through a fine-mesh sieve into the prepared baking dish. This step ensures a smooth texture by removing any potential bits of egg.
Bake: If using, sprinkle the top of the custard with a light dusting of nutmeg for added flavor. Place the baking dish (and its water bath, if used) in the preheated oven. Bake for 45 to 50 minutes, or until the custard is set but still slightly wobbly in the center.

Cool: Remove the custard from the oven and allow it to cool at room temperature. Once cooled, it can be refrigerated until chilled.
Serve: Serve the Amish Baked Custard chilled. It can be enjoyed as is or with a dollop of whipped cream for an extra special touch.