Amish baked custard

Amish Baked Custard

Of all the traditional desserts, custards are among the tastiest. Thanks to a lot of eggs in the mixture, they are simple to eat and have a richness that no pudding can match. It should come as no surprise that this kind of delicacy is also known as an Amish custard. It is frequently referred to as an egg custard. You will already be aware of the Amish’s reputation for delicious pastries and made-from-scratch snacks if you have ever purchased some during your travels. However, this dish used to be quite well-liked across the nation, especially in farming areas where fresh eggs were widely available.

This is a simple recipe that yields perfect custard every time.

You’ll need to mix some hot water with a can of sweetened condensed milk to start this preparation. Next, add a small amount of the heated milk mixture to the beaten eggs to temper them. After a few repetitions, you can fully combine both bowls.

Vanilla extract should be added just after the eggs have softened. Then, when it’s time for dessert, portion the mixture into individual portions and bake them in ramekins or a 2-quart casserole.


  1. One can (14 oz) of condensed milk with sugar
  2. Four cups of steaming water
  3. Six eggs
  4. two tsp of essence from vanilla
  5. 1/4 tsp salt with nutmeg as a garnish


  • Turn the oven on to 325°F. In a big glass, mix condensed milk and hot water.
  • In a another bowl, beat eggs until they are frothy and light in color
  • Gently temper the eggs by adding a little amount of the heated milk mixture, then fully combine.
  • Add salt and vanilla and stir. Transfer into ramekins and set over a high-sided baking pan.
  • Alternatively, use a 2-quart baking dish.
  • Place the ramekins in a water bath to bake after adding half an inch of hot water to a separate pan. When baking custard in a larger pan that won’t fit in another pan, you can place a pan of water on a different oven shelf. When a knife inserted in the center comes out clean, bake for one hour. Bake in a bigger baking dish for one hour and forty minutes.
  • Let the custard cool.
  • For sixty minutes. Add dash of nutmeg, then serve warm or cold from the refrigerator.
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