Creamy Amish Baked Custard

This Amish Baked Custard is a timeless dessert celebrated for its smooth, delicate texture and softly sweet flavor. Rather than using heavy cream, this traditional preparation depends on sweetened condensed milk and gentle egg tempering to achieve a light, airy consistency. A finishing touch of nutmeg adds warmth, making it just as comforting served warm as it is chilled.

Amish Baked Custard

Ingredients

Ingredient	Amount
Sweetened condensed milk	1 can (14 oz)
Hot water	4 cups
Eggs	6
Vanilla extract	2 teaspoons
Salt	¼ teaspoon
Nutmeg	For garnish

Instructions

Step 1: Prepare the Milk Mixture
Preheat the oven to 325°F. In a large bowl, stir together the sweetened condensed milk and hot water until fully blended.

Step 2: Whisk the Eggs
In a separate bowl, beat the eggs until pale and slightly frothy. This step helps create the custard’s light texture.

Step 3: Temper the Eggs
Gradually whisk a small amount of the warm milk mixture into the beaten eggs to gently raise their temperature and prevent curdling. Once tempered, pour the egg mixture back into the remaining milk. Stir in the vanilla extract and salt.

Step 4: Prepare the Water Bath
Pour the custard mixture into individual ramekins or a 2-quart baking dish. Set the dish(es) inside a larger, deep pan. Carefully pour hot water into the outer pan until it reaches about ½ inch up the sides, allowing for slow, even baking.

Step 5: Bake

• Ramekins: Bake for 1 hour
• Large dish: Bake for 1 hour 40 minutes

The custard is done when a knife inserted into the center comes out clean.

Step 6: Cool and Finish
Allow the custard to cool for at least 1 hour so it can fully set. Sprinkle with nutmeg before serving. Enjoy warm from the oven or refrigerate for a chilled dessert.