Introduction: Amish Baked Custard is a comforting and indulgent dessert that has been passed down through generations. Known for its smooth texture, delicate sweetness, and rich, custardy flavor, this dessert is perfect for family gatherings, holidays, or even a cozy evening treat. With simple ingredients that create a luscious result, this classic recipe captures the essence of homemade goodness. Whether you’re an experienced baker or a beginner, Amish Baked Custard is easy to make and guaranteed to impress.
Ingredients:
4 large eggs
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3 cups whole milk
1/2 teaspoon ground nutmeg (optional, for topping)
A pinch of cinnamon (optional, for topping)
Directions:
Preheat the oven: Set your oven to 325°F (165°C) and lightly grease a 9-inch pie dish or a similar-sized baking dish with butter.
Mix the custard base: In a large mixing bowl, whisk together the eggs, sugar, and salt until the mixture is smooth and the sugar is fully dissolved.
Add flavoring: Stir in the vanilla extract and gradually pour in the milk, whisking as you go to avoid curdling the eggs. Make sure everything is well combined.
Bake: Pour the custard mixture into your prepared baking dish. If you like a little extra flavor, sprinkle ground nutmeg or cinnamon over the top. Place the dish in a larger pan filled with hot water (about halfway up the sides of the custard dish) for a gentle, even bake.
Bake the custard: Bake for 45–50 minutes, or until the custard is set but still slightly wobbly in the center. You can test doneness by inserting a knife or toothpick into the center; it should come out clean.
Cool: Allow the baked custard to cool for a bit before serving. The texture will continue to set as it cools.
Serving and Storage Tips:
Serving: Amish Baked Custard can be enjoyed warm, at room temperature, or chilled, depending on your preference. Serve it as is or with a dollop of whipped cream for extra richness.
Storage: If you have leftovers, store the custard in an airtight container in the refrigerator for up to 3–4 days. For best results, reheat gently in the microwave or oven.
Variations:
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