Baked Custard Recipe

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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 sweet 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.

a cup of nutmeg topped custard

Why you’ll love this Baked Custard Recipe:

  • 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.
  • Smooth, simple vanilla flavor with a touch of spice on top.
  • Made in individual ramekins for dinner parties.

What is the difference between pudding and custard?

The main difference between pudding and custard is what makes them thick. In homemade pudding (which is fairly soft), cornstarch is used to make the pudding thick. In custard (which is generally firmer than pudding), it is eggs that makes the custard thick.

Key Ingredients for Homemade Custard

This recipe takes only 6 ingredients:

  • Eggs. Large eggs are standard.
  • Sugar. Granulated white sugar is best for this. I would not recommend subbing for brown sugar.
  • Salt. This adds flavor and cuts the sweetness slightly.
  • Vanilla. Pure vanilla extract and nothing less for the best flavor.
  • Milk. I used 2% milk. There’s not really a need to use a higher fat milk, but if you have whole milk, it will work. I do not recommend using skim milk.
  • Nutmeg. Nutmeg gives such a comforting flavor to this custard. If you can, use freshly grated nutmeg. It’s amazing.
a spoonful of baked custard

How to Make Baked Custard

  1. 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.
  2. 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.
  3. 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!

How Long To Bake Custard

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.

Recipe Variations

  • Bake in a baking dish instead of individual ramekins. It will take longer to bake (close to an hour depending on the baking pan you use) and you’ll still want to use a water bath.
  • Use almond extract instead of vanilla.
  • Top with caramel or maple syrup.

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. Love pies? Bake this recipe in a crust or make our custard pie or frozen custard ice cream.

closeup of a ramekin of baked custard
closeup of a ramekin of baked custard

Baked Custard Recipe {Easy Amish Recipe}

4.65 from 138 votes
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.
Servings 10 servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 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 Fahrenheit.
  • 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 10×15” 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.
The calories shown are based on the recipe making 10 custard cups, with 1 serving being 1 custard cup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.


Serving: 128g | Calories: 116kcal | Carbohydrates: 14g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 81mg | Sodium: 189mg | Potassium: 159mg | Sugar: 14g | Vitamin A: 205IU | Vitamin C: 0.2mg | Calcium: 124mg | Iron: 0.4mg
Course Dessert
Cuisine American
Calories 116
Keyword baked custard recipe, homemade custard, how to make custard

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Valentina | The Baking Fairy
6 years ago

This custard looks amazing! I so appreciate all the little tips and tricks you gave. Definitely pinning for later, my family would love this!

6 years ago

5 stars
This custard looks incredible! I love homemade custard!

6 years ago

5 stars
Can you make this in another flavor?

jeff howard
5 years ago

4 stars
Will try this Amish backed custard looks just like mums when we had bread & butter custard pudding many years ago

Question I never thought that the Amish had microwaves

5 years ago

5 stars
This is a fantastic recipe and the custard is so beautifully silky. I substituted milk for cream, though 🙂 Rather than using the microwave, I scalded the milk on the stove (a thin skin developed on top). What made this even more flavorful? In one variation I infused vanilla bean into the milk as it heated, and in the other, I added cardamom. I also added fresh berries in to the vanilla bean version. The kids wanted to eat the custards non-stop!

5 years ago

5 stars
Awesome recipe. The egg : milk ratio was perfect and created a super silky custard. Since we didn’t need 10 servings I divided all ingredients by 4 to use only 1 egg, and that worked superbly. No further adjustments necessary. For those who want a “creme brulee” effect, reduce the sugar in the original recipe by 4 Tbs, and use this sugar on top of the custard to create a caramel lid by grilling or flambeing it. A definite keeper! Thanks for sharing this recipe and for rescuing our new year eve celebrations 🙂

5 years ago

Can you make this in a baking dish ..not individual

DT Heiner
5 years ago

5 stars
I made some custard last week using cornstarch. It just was not like Grandmas. This I will have to try. I remember my Grandmother using the water bath in the oven. I am 70 an will make this today Double thanks. Now I don’t have to go through my mothers two boxes of recipes to find grandmas.

5 years ago

how do I incorporate mashed bananas into a baked custard? How many would be used for this recipe? Thankyou Sharon

4 years ago

What is custard supposed to taste like? I tried this recipe today and it tasted like cooked egg white with sugar.

Rich Staeb
4 years ago

Hi Julie, I was searching on the web for a Huckleberry custard like my grandmom used to make. I came across your egg custard and wondered if it would be difficult to add the huckleberries to the process. I want to make a pie and wondered how many I should add to the mix and at what stage in the process. It has been almost 70 years since I last had a bite of one of them custards. Any ideas?

4 years ago

Can you use this same recipe to make a “custard pie”?
How long would you suggest to bake it and what temperature?


Geraldine w. c.
4 years ago

5 stars
This is the best my family loves it and I get many compliments. I follow the recipe except I decrease the sugar to 1/4 cup. I strain the mixture as I’m pouring it into my baking dish. It’s so smooth and taste like a very expensive desert.

Craig T Metzger
4 years ago

Great recipe, the flavor is great and it is fairly simple. I almost didn’t try it though.When I was looking up custard recipes I used keywords like ‘old fashioned’, ‘Grandma’ and ‘Amish’. This was one of the first results provided. But when I saw the use of a microwave and 2% milk, I was very skeptical. My grand mother did not own a microwave and only used whole milk. Likewise, most of the Amish I knew only used whole milk and would never use a microwave. Not to mentioned anything old fashioned using a microwave isn’t very old fashioned. Still,… Read more »

Gay Stephen
3 years ago

Il have made this several times, easy, good, especially for the aged.

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