Simple Amish Baked Custard – Imagine the warmth of the kitchen. As the aroma of vanilla. And nutmeg gently envelops you. A promise of the comforting taste of a Simple Amish Baked Custard. Awaiting on the dining table. This recipe. Rich in tradition and simplicity. Marries sweetened condensed milk. Tender eggs. And a whisper of vanilla. Into a custard. That’s both lush. And inviting. Perfect for serving 8-10 people. It’s not just a dessert. It’s a slice of home.
I still remember the first time I made this custard. It was a chilly evening. And I needed something soothing. And heartwarming. As the custard baked. Its gentle, sweet scent filled our home. Drawing my husband. And child to the kitchen. With curious smiles. Their first bites were met. With delighted eyes. And contented sighs. Sealing this dish. As a family favorite. It’s not just the taste. But the shared moments of joy. That this simple dessert. Brings to our table. That makes it so special.
What makes this Simple Amish Baked Custard truly special?
What sets this Simple Amish Baked Custard apart? It’s in the uncomplicated elegance. The way it turns everyday ingredients. Into a comforting masterpiece. The creamy texture. The perfect balance of sweetness. And the hint of nutmeg. Make each bite. A testament to the beauty of simplicity. It’s a reminder. That sometimes, the most memorable dishes. Are those that are straightforward. And made with love.
What You Need To Make This Simple Amish Baked Custard Recipe?
Sweetened Condensed Milk: This is the star of the show. Giving our custard its rich sweetness. And creamy texture. Think of it as a comforting hug. That wraps around every other ingredient.
Hot Water: A simple touch. That thins the condensed milk. To just the right consistency. Making our custard silky smooth.
Eggs: The secret to the custard’s gentle firmness. They bind everything together. Ensuring that every bite is soft and lush.
Vanilla Extract: Adds a whisper of cozy warmth. Enhancing the custard with a flavor. That feels like home.
Salt: A tiny pinch goes a long way. In bringing out the sweetness. And the depth of the custard. Balancing the flavors beautifully.
Nutmeg: Our finishing touch. Sprinkled on top for a bit of spice. And a dash of nostalgia.
Want To Save This Recipe?
Steps To Make Simple Amish Baked Custard:
Step 1: Begin by preheating your oven. To a cozy 325°F. In a bowl large enough to hold your dreams, mix the sweetened condensed milk with the hot water. In another bowl, whip the eggs until they’re as light and fluffy as clouds, then temper them with a bit of the hot milk mixture before combining everything into a harmonious blend. Stir in the vanilla and salt with love, then pour your hopes and dreams into ramekins or a baking dish, ready for a gentle water bath.
Step 2: Bake until the custard whispers back softly to a gentle touch, about an hour, or until it confidently holds onto a knife without leaving a trace. Let it rest, then sprinkle with nutmeg as you would a touch of magic dust. Serve it warm to melt hearts, or chilled to refresh the soul.
Tip:
For a truly smooth. And silky Simple Amish Baked Custard. The secret lies in the art of tempering your eggs. By gradually whisking a small amount of the hot milk mixture. Into your beaten eggs. You’re gently raising their temperature. Preventing them from cooking prematurely. And ensuring your custard achieves. That perfect, even texture. Without any scrambled egg surprises. This crucial step. While simple. This is what distinguishes a good custard. From an exceptional one. Ensuring every spoonful. Is as velvety. And delightful as intended.
Frequently Asked Questions:
Can I use regular milk instead of sweetened condensed milk?
While sweetened condensed milk. Is preferred for its rich texture. And sweetness. You can use a homemade mixture of milk. And sugar simmered down. Adjust sweetness to taste. Though the texture may be slightly different.
Is it possible to overbake the custard?
Yes. Overbaking can cause the custard to curdle. Or become too firm. Watch for the custard to set. But still have a slight jiggle in the center. Then, it’s perfect.
Can this custard be made ahead?
Absolutely. This custard can be refrigerated. For up to 3 days. It’s as delightful chilled as it is warm. Making it a versatile dessert. For any occasion.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Simple Amish Baked Custard
Ingredients
- 1 14 ounces can sweetened condensed milk
- 4 c hot water
- 6 eggs
- 2 tsp vanilla extract
- 1/4 tsp salt
- Nutmeg for garnish
Instructions
- Preheat the Oven: Start by heating your oven to 325°F. To ensure it's ready for baking.
- Mix Milk and Water: In a large bowl. Blend 14 ounces of sweetened condensed milk with 4 cups of hot water. Until well combined.
- Whisk Eggs: In a separate bowl. Vigorously whisk 6 eggs. Until they're light and airy.
- Temper Eggs: Slowly pour a small amount of the hot milk mixture. Into the eggs. Whisking constantly. To prevent the eggs from cooking.
- Combine: Once the eggs are tempered. Mix them back into the main milk mixture. Stir in 2 teaspoons of vanilla extract. And 1/4 teaspoon of salt.
- Prepare for Baking: Pour the mixture into individual ramekins placed in a baking pan. Or a single 2-quart baking dish.
- Water Bath: If using ramekins. Fill the pan around them with a half-inch of hot water. For a single dish. Place a pan of water on the lower oven rack.
- Bake: Bake for 1 hour. Or until the custard sets. And a knife inserted comes out clean. If using a larger dish. Extend the baking time to 1 hour and 40 minutes.
- Cool and Serve: Let the custard cool for 1 hour. Then sprinkle with nutmeg. Enjoy it warm or chilled. According to your preference.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
