Old-Fashioned Amish Baked Custard

Sometimes it’s the simplest desserts that are the tastiest ones. You don’t need to mess around with tens of ingredients and use a multitude of pots, pans, and utensils to come up with something sweet and tasty.

Take this Amish baked custard recipe, for instance. It’s a straightforward recipe that anyone can prepare with ease. Also known as egg custard, this baked custard is rich, eggy, and charming.

It dates back a long time too, first gaining popularity on farms where lovely fresh eggs were never in short supply. Although you only need sweetened condensed milk, eggs, vanilla, salt, and water to make this, the nutmeg topping is what finishes this dessert off so beautifully.

It’s worth using fresh nutmeg and a little grater, to give it that extra pop of flavor and wow factor. You can also decorate it with fresh berries or other fruits if you want.

Scroll to bottom for printable recipe card.

Why You’ll Love the Recipe:

This old-fashioned Amish recipe is a real classic. It’s rich, eggy, and sweet. A little ramekin of this decorated with a couple of berries makes an understated, elegant dessert for any occasion.

How to Serve It:

Egg custard can be refrigerated and served chilled, or it can be served warm if you prefer. Feel free to decorate it with some berries to add a pop of color.

Ingredients:

• Eggs
• Sweetened condensed milk
• Salt
• Vanilla extract
• Hot water
• Grated nutmeg, for garnish

How to make Old-Fashioned Amish Baked Custard:

Preheat the oven to 325°F.

Whisk the condensed milk and hot water in a bowl.

Beat the eggs until fluffy and light in another bowl.

Add a little of the condensed milk mixture to the eggs and beat.

Add the rest of the eggs to the condensed milk mixture.

Mix in the salt and vanilla.

Divide the custard mixture between 8 ramekins and arrange them in a baking dish.

Pour ½ inch of water into the baking dish so it comes partway up the sides of the ramekins.

Bake for an hour or until a knife inserted into one comes out clean.

Let the Amish baked custard cool at room temperature for an hour.

Sprinkle with nutmeg and serve warm or chilled, as you prefer.

Looking for a no-fuss dessert recipe that can be prepared in advance? You can’t go wrong with this rich, creamy custard. It tastes so good and is perfectly sweet and tasty.

Can You Make It Ahead?

Yes, you can make this in advance, as long as you keep it refrigerated.

Storage Instructions:

Keep your egg custard refrigerated and eat within 3 days. It’s best to put plastic wrap on top so it doesn’t form a skin.

Variations and Substitutions:

You can swap the vanilla for any other flavor extract you want. Vanilla is the classic choice but not the only one. You can also make the custard in one large baking dish rather than individual ramekins, in which case it will take an extra 40-ish minutes of cooking time.