An easy, Amish Baked Custard Recipe that will make you feel like you are at Grandma’s house again. Smooth & creamy, with just 6 ingredients.
My husband is extra-super in love with me right now. Comfort food is definitely one of his love languages and I’m hitting all the buttons lately. Homemade eggnog? He was in creamy Christmas heaven.
Now an old fashioned baked custard recipe? This potentially ranked higher than that special eggnog.
A simple custard recipe is one of those old-fashioned desserts that Matt grew up on. He remembers his grandma making a vanilla custard recipe, so my goal was to make an easy egg custard somewhat close to what his grandma’s used to be. Because we all know that Grandma’s food is the best food.
This baked custard recipe has just 6 ingredients. What seems like a tricky dessert to make was surprisingly easy. There’s just a few hints I will give you so that your custard has that creamy texture you remember from your childhood.
- Scald the milk. This means you’ll heat the milk until it reaches 180 degrees, near boiling. Many old recipes call for this process. It is not necessary to scald milk for safety reasons any longer due to the pasteurization process. However, scalded milk does give the custard a little bit of a smoother texture, so I do recommend taking the time to scald the milk. I made the custard both ways and even my non-professional taste testing could tell that the scalded milk custard had a smoother texture. You can scald milk in the microwave or in a heavy-bottomed saucepan over medium heat. You’ll watch for the milk to start steaming and bubbling around the edges. Stir the milk constantly to prevent a film forming on top of the milk. If you don’t have a thermometer to test the temperature, remove the milk from the heat right before it comes to a boil.
- Temper the eggs. You have near-boiling scalded milk. You’ll want to pour 1 cup of that milk ever so slowly into the eggs, whisking the entire time. It is so important to drizzle slowly and whisk constantly. If you don’t, you’ll end up with pieces of cooked eggs. Which is not going to make for a creamy custard.
- Bake the custard cups in a hot water bath. What does a hot water bath do? It prevents the custard from curdling or cracking. Egg-based desserts need to cook slowly at a low temperature to keep a creamy texture, and the hot water helps to do just that. How do you make a hot water bath? Put a pot of water on the stove over medium heat and bring it to simmering, not a rolling boil. Place the custard cups in a large baking pan with sides that are nearly as tall as the custard cups. Pour the hot water around the custard cups, being careful not to spill any water into the cups. You want the level of the hot water on the outside of the cup to be just at the level of the custard. Oh…and be careful when placing this heavy baking pan into the oven. Don’t let that water spill onto your custard mixture!
The length of time you bake the custard may vary slightly based on the size and shape of the ramekins you use. The custard should be set around the edges, yet slightly jiggly in the center. A knife inserted in the center of the custard should come out clean. And if you want to? Test the temperature with a thermometer. It should read at about 170-175 degrees.
If you have someone in your life who loves old fashioned recipes, surprise them with this old fashioned baked custard recipe. See if it brings back memories of days with grandma.
Q: Did you ever have homemade custard when you were younger?
An easy, Amish Baked Custard Recipe that will make you feel like you are at Grandma's house again. Smooth & creamy, with just 6 ingredients.
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 4 cups 2% milk
- 1/2 teaspoon ground nutmeg
Preheat oven to 350 degrees.
In a medium-size bowl, beat the eggs on medium-low speed for 30 seconds.
Add the sugar, salt and vanilla. Whisk gently until mixed.
Pour the milk into a microwave-safe bowl and heat in 1 minute increments until the temperature of the milk reaches 180 degrees.* Stir between each time interval to distribute the heat. Depending on the bowl and microwave you use, this will take about 5 minutes. Be sure not to let the milk boil.
Remove 1 cup of the heated milk and slowly drizzle it into the egg mixture, whisking the eggs quickly the entire time.**
Slowly pour the remainder of the milk over the egg mixture, whisking constantly.
Beat with a hand mixer for 20-30 seconds.
Pour the custard into 10 6-ounce ramekins, dividing the custard equally between the cups. There is no need to grease the ramekins.
Place the ramekins in a 10x15” baking pan with sides about as tall as the ramekins.
Sprinkle nutmeg overtop the custard.
Heat about 10 cups of water, not quite to boiling but very hot, on the stovetop or in the microwave.
Pour the hot water into the pan around the ramekins, being careful not to get any of the water into the custard itself.
Carefully place the pan into the preheated oven and bake for 35-40 minutes. The exact time may depend on the size and shape of the ramekins you use. The custard is done when you insert a knife into the center of a cup and it comes out clean.
Serve cold or warm as desired, with whipped cream.
Refrigerate any leftovers.
*This is called “scalding” the milk. Many old recipes call for this process. It is not necessary to do this for safety reasons any longer due to the pasteurization process. However, scalded milk does give the custard a little bit of a smoother texture, so I do recommend taking the time to scald the milk. You can also do this on the stovetop instead of the microwave.
**This is called “tempering” the eggs. Be sure to drizzle the hot milk slowly and constantly whisk (or use a hand mixer beating on medium speed the entire time you are drizzling) so that the hot milk doesn’t cook the eggs.