Effortless Amish Baked Custard (Print Version)
# Ingredients:
→ Custard Base
01 -
0.25 teaspoon salt
02 -
2 teaspoons vanilla extract
03 -
6 large eggs
04 -
950 milliliters hot water
05 -
397 grams sweetened condensed milk
→ Garnish
06 -
Dust with ground nutmeg
# Instructions:
01 -
After baking, let everything chill on the counter for an hour. Dust nutmeg over the top before digging in. You can serve it warm, or chill it in the fridge if that's how you like it.
02 -
Pop the pan in the oven. Bake until a knife poked in the middle comes out clean, about 60 minutes for smaller dishes or closer to 100 minutes for one big dish.
03 -
Put the pan with your filled dishes right in the oven. Carefully pour in hot water so it comes about halfway up the sides, just under 1.5 cm deep.
04 -
Pour your mixed custard into small ramekins or one big dish—totally up to you. Place them in a bigger, deep pan for the water bath trick.
05 -
Now, toss in the salt and vanilla. Stir everything up until it’s nicely blended.
06 -
Take a splash of the hot milk mix and whisk it into your beaten eggs slowly. Then gradually combine this back into the big milk bowl, whisking the whole time.
07 -
Crack your eggs in a different bowl and beat them until they’re a bit foamy and light. You want some air in there.
08 -
Grab a big bowl. Whisk together the sweet milk and hot water until it’s all really smooth.
09 -
Get your oven going at 163°C and make sure the rack is sitting in the middle.
# Notes:
01 -
Baking in a water bath, which is just putting your dish in hot water, keeps things gentle. It helps keep your custard smooth so it won’t get bumpy or crack on top.