Amish Baked Custard is a timeless dessert that hails from the rich culinary traditions of the Amish community. This delightful recipe captures the essence of simplicity and homemade goodness, delivering a luscious and creamy custard that is baked to perfection.
Rooted in Amish heritage, this baked custard showcases the beauty of minimal ingredients and traditional cooking techniques. The custard is made by gently whisking together eggs, sugar, vanilla extract, and milk until smooth and well-combined. The mixture is then poured into individual ramekins or a baking dish and baked in the oven until it sets into a velvety, custard-like consistency.
The result is a heavenly dessert with a silky-smooth texture and a delicate sweetness that will transport you to a place of comfort and nostalgia. The Amish Baked Custard can be enjoyed warm or chilled, making it a versatile treat for any time of the year.
Amish Baked Custard not only satisfies your sweet tooth but also pays homage to a heritage of simple, time-honored recipes that have been passed down through generations. It is a testament to the Amish community’s dedication to preserving their culinary traditions and celebrating the beauty of uncomplicated, homemade desserts.
Whether you’re seeking a dessert that brings warmth to your soul or a dessert that highlights the elegance of simplicity, Amish Baked Custard is a delightful choice. So, savor each spoonful of this velvety treat and allow yourself to experience the comforting flavors and cherished traditions of the Amish community.
INGREDIENTS
1 (14 oz) can sweetened condensed milk
4 cups hot water
6 eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
nutmeg for garnish
PREPARATION
Preheat oven to 325°F degrees. Combine condensed milk and hot water in a large glass or metal bowl.
In a separate bowl beat eggs until light in color and fluffy in texture. Pour a bit of the hot milk mixture into eggs to temper, then combine them fully. Stir in vanilla and salt. Pour into ramekins and place on baking pan with high sides. Or use a 2-quart baking dish instead.
Place pan in oven and fill with half inch of water. Bake for 1 hour or until a knife inserted in center comes out clean. If using larger baking dish bake for 1 hour 40 minutes.
Allow custard to cool for 1 hour. Sprinkle with nutmeg and serve warm or refrigerate to serve chilled.
