Amish Baked Custard

Let’s Get Baking!

Step 1: Prep & Preheat

1. Preheat your oven to 325°F (165°C).
2. Place six 6-ounce custard cups in a 9×13-inch baking dish. Set aside.

Step 2: Whisk it Up

1. In a medium bowl, whisk together eggs, sugar, salt, and vanilla until well combined.
2. Heat milk in a saucepan over medium heat until warm (not boiling!).
3. Slowly pour warm milk into the egg mixture, whisking constantly to prevent curdling.

Step 3: Bake to Perfection

1. Pour custard mixture evenly into the prepared cups.
2. Sprinkle with nutmeg.
3. Pour hot water into the baking dish, halfway up the sides of the cups (this is a water bath!).
4. Carefully transfer to the preheated oven.
5. Bake for 45-50 minutes, or until set but slightly wobbly in the center.

Step 4: Cool & Enjoy!

1. Remove from water bath and let cool on a wire rack.
2. Refrigerate for at least 2 hours before serving.
3. Serve chilled, optionally with whipped cream or berries.

Tips & Tricks

• Milk Temperature: Don’t boil the milk! Warm to the touch (around 120°F/49°C) is perfect.
• Water Bath: This ensures even cooking and prevents cracks. Be careful handling hot water.
• Spice it Up: Try cinnamon or a cinnamon-nutmeg blend instead of nutmeg!

Flavor Variations

Caramel Baked Custard:

Drizzle caramel sauce into the cups before adding the custard mixture.

Coconut Baked Custard:

Add 1/2 cup shredded coconut to the custard mixture.

Lemon Baked Custard:

Stir in 1 teaspoon lemon zest and 1 tablespoon lemon juice.

Frequently Asked Questions

Can I Make This Ahead?

Yes! Make it up to 2 days in advance and refrigerate.

How to Store Leftovers?

Refrigerate covered for up to 3 days.

Can I Use Different Milk?

Whole milk is best, but 2% works too. Avoid skim milk.

Enjoy every creamy bite of this classic Amish Baked Custard! Happy baking!