Amish Baked Custard

Ingredients:

4 large eggs

1/2 cup granulated sugar

2 cups whole milk

1 tsp vanilla extract

Nutmeg, for garnish

Instructions:

Preheat your oven to 325°F (165°C).

In a large mixing bowl, beat the eggs and sugar together until well combined.

Add the milk and vanilla extract, and stir until everything is combined.

Pour the mixture into a baking dish.

Place the baking dish into a larger baking dish and add enough water to come halfway up the sides of the baking dish.

Bake for 50-60 minutes or until the custard is set.

Remove from the oven and allow to cool to room temperature.

Sprinkle the top with nutmeg, if desired, and serve.

Nutrition Information:

YIELDS: 4-6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of milk, such as low-fat or non-dairy milk?

You can experiment with different types of milk, but keep in mind that using whole milk typically results in a creamier custard.

Low-fat milk may yield a slightly less rich texture, and non-dairy milk like almond or soy may alter the flavor and consistency.

What’s the purpose of placing the baking dish into a larger dish with water?

Placing the baking dish in a water bath (bain-marie) helps ensure even cooking and prevents the custard from curdling or cracking.

It provides gentle, indirect heat to the custard.

How can I tell if the custard is set and done baking?

The custard is ready when it’s set but still slightly jiggly in the center.

You can insert a knife or toothpick into the center; if it comes out clean, the custard is done.

Avoid overcooking, as it can result in a grainy texture.

Can I make this custard ahead of time and refrigerate it before serving?

Yes, you can make Amish Baked Custard ahead of time and refrigerate it.

It’s actually a dessert that’s often enjoyed chilled.

Cover it with plastic wrap or a lid and store it in the refrigerator until you’re ready to serve.

What other toppings or garnishes can I use besides nutmeg?

While nutmeg is a classic garnish for custard, you can also sprinkle cinnamon, grated chocolate, or a caramel drizzle on top for added flavor and presentation.

Sliced berries or a dollop of whipped cream can also be delightful additions.

Can I use a different sweetener instead of granulated sugar, such as honey or maple syrup?

While you can experiment with alternative sweeteners, keep in mind that they may affect the flavor and texture of the custard.

Granulated sugar is the traditional choice for this recipe.

What size of baking dish should I use for this custard?

A standard 9×9-inch (23×23 cm) square baking dish or a similar size round or rectangular dish should work well.

Ensure it has enough depth to hold the custard mixture.

Is it necessary to use a water bath, or can I bake the custard without it?

Using a water bath is recommended for even cooking and to prevent the custard from overheating or cracking.

It helps ensure a smooth and creamy texture.

It’s best not to skip this step.

Can I add flavor variations to the custard, such as chocolate or fruit extracts?

Yes, you can customize the custard by adding flavor extracts like almond, lemon, or even a bit of cocoa powder for a chocolate twist.

Just adjust the quantity to your taste.

How do I store leftover custard, and how long will it stay fresh?

Store any leftover custard in the refrigerator.

Cover the baking dish with plastic wrap or transfer individual portions to airtight containers.

It should stay fresh for 2-3 days in the refrigerator.