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Amish Baked Custard

Amish Baked Custard
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Amish Baked Custard is a rich, creamy, and nostalgic dessert made from simple ingredients that create a silky smooth texture and delicate sweetness. This timeless custard is easy to prepare and perfect for any occasion where comfort and elegance are desired.

Ingredients

Scale

Main Ingredients

  • 2 cups whole milk
  • 3 large fresh eggs
  • 1/3 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Ground nutmeg, for sprinkling (optional)

Instructions

  1. Preheat the Oven and Prepare the Dish: Start by preheating your oven to 325 degrees Fahrenheit. Butter an 8×8-inch baking dish or custard cups for easy release after baking.
  2. Whisk the Eggs and Sugar: In a large bowl, whisk together the eggs and granulated sugar until the mixture is light and slightly frothy to help create a smooth custard base.
  3. Heat the Milk and Add Vanilla: Gently warm the milk in a saucepan over medium heat until it’s warm but not boiling. Stir in vanilla extract to infuse aromatic flavor.
  4. Combine Warm Milk with Egg Mixture Slowly: Gradually pour the warm milk into the egg mixture while whisking continuously to prevent curdling and ensure a silky texture.
  5. Pour the Mixture into Prepared Dish: Pour the custard mixture into the buttered dish or cups. Sprinkle a pinch of nutmeg on top if desired for that classic Amish touch.
  6. Bake in a Water Bath: Place the custard-filled dish inside a larger baking pan. Fill the outer pan with hot water halfway up the sides of the custard dish to create a gentle, even heat while baking.
  7. Bake Until Set: Bake for 45-50 minutes or until the custard is set but still slightly jiggly in the center. Use a toothpick test—if it comes out clean, your custard is ready.
  8. Cool and Serve: Allow the custard to cool to room temperature before chilling in the refrigerator for at least two hours to fully set and deepen flavors.

Notes

  • Always add warm milk slowly to eggs to avoid scrambling and achieve silky custard.
  • Use fresh eggs and pure vanilla extract for the best taste and aroma.
  • A water bath ensures gentle baking and prevents cracking or curdling.
  • Remove custard when it’s just set to keep it creamy rather than rubbery.
  • Let the custard cool in the water bath first to prevent sudden temperature shocks.

Nutrition

Keywords: Amish Baked Custard, creamy dessert, baked custard, simple dessert, nostalgic dessert, easy custard recipe, gluten free dessert

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