Old-Fashioned Amish Baked Custard

Sometimes it’s the simplest desserts that are the tastiest ones. You don’t need to mess around with tons of ingredients or use a multitude of pots, pans, and utensils to come up with something sweet and tasty.
Take this easy oldfashioned Amish baked custard for beginners, for instance. It’s a straightforward recipe that anyone can prepare with ease.

Take this easy, oldfashioned Amish baked custard for beginners, 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 simple oldfashioned Amish baked custard meal, 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.

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Why You’ll Love the Recipe

This quick oldfashioned Amish baked custard recipe is a real classic.

• It’s rich, eggy, and sweet.

• It is best to serve it in a ramekin (a portion-sized baking dish).

• You can decorate it with a couple of berries to make an understated, elegant dessert for any occasion.

• Baking the egg custard in ramekins helps ensure you have portions of the correct size and makes storing any leftovers super easy.

• You can also make the egg custard in one large baking dish rather than individual ramekins, in which case it will take an extra 40-ish minutes of cooking time.

Ingredient Notes & Substitutions

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

You can swap the vanilla for any other flavor extract you want. Vanilla is the classic choice, but not the only one. Among the nut flavors, pistachio and almond are great alternatives to vanilla, and you can sprinkle crushed versions of those nuts atop the egg custard.
Popular alternatives to vanilla and nut-flavored egg custard include chocolate, caramel, and coffee, as well as combinations of these three.

Just as you can add berries and other fruits atop your custard, you can blend berry, passionfruit, coconut, or other flavors into the custard with jellies or jams.

Another alternative flavoring for egg custard involves adding a dash of liquor. Bourbon and rum work well, and liquor-flavored egg custard can be an alternative to eggnog during the holidays.

How to make Old-Fashioned Amish Baked Custard

Step 1: Preheat the oven to 325°F.

Step 2: Whisk the condensed milk and hot water in a bowl.

Step 3: Beat the eggs until fluffy and light in another bowl.

Step 4: Add a little of the condensed milk mixture to the eggs and beat.

Step 5: Add the rest of the eggs to the condensed milk mixture.

Step 6: Mix in the salt and vanilla.

Step 7: Divide the custard mixture between 8 ramekins and arrange them in a baking dish.

Step 8: Pour ½ inch of water into the baking dish so it comes partway up the sides of the ramekins.

Step 9: Bake for an hour or until a knife inserted into one comes out clean.

Step 10: Let the Amish baked custard cool at room temperature for an hour.

Step 11: Sprinkle with nutmeg and serve warm or chilled, as you prefer.

Looking for homemade oldfashioned Amish baked custard ideas you can prepare in advance? You can’t go wrong with this rich, creamy custard. It tastes so good and is perfectly sweet and tasty.

Tips For Success

As mentioned in the introduction, this family friendly oldfashioned Amish baked custard really pops with a dash of nutmeg, a few berries, or both. When I make a batch, I like to use several toppings. Some will go heavy on the nutmeg, others have a few blueberries, raspberries, or half a delicious, ripe strawberry sitting atop a light dusting of nutmeg.
The introduction also mentions baking and serving the best oldfashioned Amish baked custard recipe in ramekins. If you don’t already have ramekins in your kitchen, consider investing in them. They are inexpensive and are perfect for baked desserts prepared in serving-sized portions. We also have many other uses. We used ramekins when making pudding and several different desserts. They also come in handy at the table when holding diced veggies and cheese when serving build-your-own tacos, and as serving bowls for nuts and smaller snack portions.

Storage and Reheating

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.

Serving Suggestions

You can refrigerate egg custard and serve it chilled, or serve it warm if you prefer. Feel free to decorate it with some berries to add a pop of color.

I generally serve egg custard at a different temperature from the main course of the meal. If the main course is chilled, I serve Amish baked custard warm. If the main dish is served hot, I complement it with chilled egg custard. Switching the flavor and temperature profiles works well on most occasions. Of course, this healthy oldfashioned Amish baked custard version is such a treat that it doesn’t matter much what I served beforehand; everyone will gobble it up.

FAQs

Here’s a commonly asked question about this recipe.

Can You Make Amish Egg Custard Ahead of Time?

Yes, you can make this in advance, as long as you keep it refrigerated. However, you should not make your egg custard too far in advance since you should eat egg custard within three days of preparation.

Notes

Notes

Egg custard is one of our favorite desserts because it feels elegant yet is simple to make. We also enjoy experimenting with different flavorings. We use vanilla most often, but switch around depending on the food we are serving. The dish gives you the flexibility to modify the flavor based on your preferences or mood.