Amish Baked Custard – The Old-Fashioned Dessert That’s Soft, Simple, and Soothing
Some desserts don’t try to impress you with layers or decorations — they win you over with comfort. Amish baked custard is exactly that kind of recipe: gentle, creamy, lightly sweet, and baked until it’s set like velvet.
It’s the dessert you’d find cooling on a farmhouse counter, served in little dishes with a sprinkle of nutmeg on top. Warm from the oven it’s cozy and soothing; chilled the next day it’s even better — smooth, delicate, and perfect with a cup of coffee.
Amish Baked Custard
Ingredients
-
4 large eggs
-
½ cup granulated sugar
-
¼ tsp salt
-
4 cups whole milk (or 2% for a lighter custard)
-
2 tsp vanilla extract
-
Ground nutmeg, for topping
Optional: a tiny pinch of cinnamon or nutmeg in the custard
Instructions
1) Preheat
Preheat oven to 325°F (165°C).
Place 6–8 small ramekins in a deep baking pan.
2) Heat the Milk
Warm milk in a saucepan until steaming (not boiling).
This helps the custard bake evenly.
3) Mix the Custard
-
In a bowl, whisk eggs, sugar, salt, and vanilla until smooth.
-
Slowly pour warm milk into the egg mixture while whisking constantly (this prevents scrambling).
4) Fill the Ramekins
Pour custard into ramekins.
Sprinkle tops lightly with nutmeg.
5) Water Bath (Bain-Marie)
Pour hot water into the baking pan until it reaches halfway up the ramekins.
6) Bake
Bake 35–45 minutes, until the custard is set around the edges and slightly jiggly in the center.
7) Cool
Remove ramekins from water bath.
Cool to room temp, then refrigerate 2–3 hours for best texture.
Why This Custard Works
-
Warm milk + slow baking creates silky texture
-
Water bath prevents curdling and cracking
-
Simple ingredients let vanilla shine
-
Nutmeg finish gives that classic Amish flavor
Tips for Perfect Amish Baked Custard
-
Don’t boil the milk (steaming is enough)
-
Whisk while adding milk to avoid scrambled eggs
-
Bake low and slow — custard hates high heat
-
Pull it when center still jiggles slightly
-
Chill before serving for clean, creamy texture
Serving Suggestions
-
Serve chilled with a pinch of nutmeg
-
Add berries on top
-
Drizzle with a little caramel sauce
-
Serve warm with a spoonful of whipped cream
FAQ – Amish Baked Custard
Why use a water bath?
It gently regulates heat and keeps custard smooth and creamy instead of rubbery.
How do I know it’s done?
Edges should be set, center should jiggle slightly. It firms up as it cools.
Can I make it ahead of time?
Yes — it’s ideal made the day before.
How long does it last?
Store covered in the fridge up to 4 days.
