Amish Baked Custard
Amish Baked Custard is a smooth, classic baked custard made with sweetened condensed milk, eggs, vanilla, and a touch of nutmeg or cinnamon. It is gently baked in a water bath until the edges are set and the center still has a slight wobble, then served warm or chilled.
Equipment
- 2-quart baking dish or six custard cups
- large mixing bowl For the milk mixture.
- Medium mixing bowl For whisking the eggs.
- whisk
- fine mesh strainer For creating a smoother custard.
- Large roasting pan For the water bath.
Ingredients
- 14 oz sweetened condensed milk
- 4 cups hot water
- 6 large eggs
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp ground nutmeg or cinnamon, for topping
- 4 cups additional hot water, approximately, for water bath
Instructions
- Preheat the oven to 325°F and lightly butter a 2-quart baking dish or six individual custard cups.
- Pour the sweetened condensed milk into a large bowl and gradually whisk in 4 cups hot water until completely combined.
- In a separate bowl, whisk the eggs just until the yolks and whites are blended.
- Slowly whisk the eggs into the warm milk mixture. Add the vanilla extract and salt and stir until combined.
- Pour the custard mixture through a fine-mesh strainer into the prepared baking dish or custard cups.
- Sprinkle the surface lightly with ground nutmeg or cinnamon.
- Place the custard dish inside a larger roasting pan and carefully pour hot water into the pan until it reaches about halfway up the sides of the custard dish.
- Bake individual cups for 50 to 60 minutes or a larger dish for 60 to 75 minutes, until the edges are set and the center still has a gentle wobble.
- Carefully remove the custard from the water bath and let it cool for about 30 minutes.
- Serve slightly warm, or refrigerate for at least 2 hours and serve chilled.
Notes
Use a fine-mesh strainer for a smoother custard. Individual custard cups bake faster than a larger dish. The custard can be served slightly warm or refrigerated for at least 2 hours and served chilled.