Here’s a traditional Amish Baked Custard recipe—simple, creamy, and comforting with warm nutmeg on top.
🥧 Amish Baked Custard
Ingredients
- 4 large eggs
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups whole milk (warmed)
- Ground nutmeg, for topping
Instructions
- Preheat oven to 325°F (163°C).
- Heat milk in a saucepan until very warm but not boiling (small bubbles around the edge). Remove from heat.
- In a bowl, beat eggs lightly. Add sugar and salt; mix well.
- Slowly stir in warm milk to the egg mixture (pour gradually to prevent curdling).
- Stir in vanilla.
- Pour into 6 ramekins or a 1½-quart baking dish.
- Sprinkle lightly with nutmeg.
- Place dish(es) in a larger pan and add hot water around them (water bath) about halfway up the sides.
- Bake 45–60 minutes, until a knife inserted near the center comes out clean.
- Cool slightly; serve warm or chilled.
Tips for Best Results
- Don’t skip the water bath—it keeps the custard silky and prevents cracking.
- For extra richness, replace ½ cup of milk with heavy cream.
- A light dusting of cinnamon can be added with the nutmeg for variation.
Would you like a version with condensed milk or a crusted (pie-style) variation?
