Amish Baked Custard

Step 1: Preheat & Prepare

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

Step 2: Make the Custard

1. Whisk eggs, sugar, salt, and vanilla in a medium bowl 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.

Step 3: Bake the Custard

1. Pour custard evenly into 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 & Serve

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

Cooking Notes

• Milk Temperature: Warm milk (around 120°F/49°C) prevents curdling.
• Water Bath: Ensures even cooking and prevents cracking.
• Nutmeg: Use cinnamon or a combination for a twist!

Variations

Caramel Baked Custard

• Drizzle caramel into cups before adding the custard.

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 (FAQs)

Can I Make This Ahead?

Yes! Make 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. Avoid skim milk.

Enjoy every creamy bite of this classic Amish Baked Custard!