There’s a timeless comfort in a warm, creamy custard spooned into ramekins and dusted with a hint of nutmeg. This Amish Baked Custard recipe comes from cherished traditions, offering a simple yet deeply satisfying dessert that’s perfect for any season. Whether you enjoy it cozy in winter or lightly chilled in summer, it’s sure to become a family favorite.
My first taste of this custard came at a local Amish-pumpkin-farm harvest festival—served in tiny Mason jars, it was comforting, rich, and made with love. Ever since, I’ve tweaked it slightly at home, but the heart of the recipe remains: whole eggs, sweetened condensed milk, and that delicate water bath bake that gives you the most tender texture.
Why You’ll Love This Amish Baked Custard
- Silky, tender texture—lightly sweetened and never grainy
- Simple ingredients—just pantry staples you likely already have
- One-bowl prep—minimal cleanup
- Versatile serving options—warm, room temperature, or chilled
- Kid-tested and adult-approved—a hit with all ages
Ingredients
Makes 8 servings:
- 1 (14 oz) can sweetened condensed milk
- 4 cups hot water
- 6 large eggs
- 2 tsp vanilla extract
- ¼ tsp salt
- Ground nutmeg, for garnish
How to Make Amish Baked Custard
Step 1: Preheat & Prep
Preheat your oven to 325°F (163°C). Arrange eight 6‑oz ramekins in a high‑sided baking pan or roasting tray.
Step 2: Combine Milk & Water
In a large bowl, stir together the can of sweetened condensed milk and hot water until smooth. This forms your rich custard base.
Step 3: Beat & Temper Eggs
In a separate bowl, whisk the eggs until pale and slightly frothy. Slowly pour a small stream of the warm milk mixture into the eggs, whisking constantly to temper and prevent curdling. Then, gradually whisk the eggs back into the milk mixture until fully combined.
Step 4: Add Flavoring
Stir in the vanilla extract and salt into the custard. These simple additions elevate the flavor, rounding out the sweetness.
Step 5: Strain
Pour the custard mixture through a fine-mesh sieve into a pitcher or large measuring cup. This ensures silky smooth final results by removing any small lumps.
Step 6: Bake with a Water Bath
Carefully pour the custard into the prepared ramekins. Place the pan in the oven and add hot water to the pan until it comes about halfway up the sides of the ramekins. Bake for 60 minutes, or about 100 minutes if using a larger baking dish.
The custard is done when the centers jiggle slightly and a knife inserted into the center comes out clean.
Step 7: Cool & Garnish
Let the ramekins cool in the pan for about 60 minutes. This gradual cooling helps prevent cracking. Just before serving, sprinkle the custard with a light dusting of nutmeg.
Step 8: Serve
Enjoy warm, room‑temp, or chilled—this custard is flexible and delicious however you serve it.
Recipe Tips & Variations
- Avoid curdling: Always temper the eggs, and don’t let the custard boil.
- Nutmeg note: Freshly grated nutmeg is best, but pre-ground will do in a pinch.
- Flavor spins: Try adding lemon zest, a dash of cinnamon, or even a splash of bourbon for a grown-up twist.
- Make it richer: Use half-and-half instead of water in the milk base.
- Summer serving: Chill and serve with fresh berries or fruit compote.
Serving Suggestions
- Top with fresh berries, caramel sauce, or fruit coulis
- Pair with cookies, shortbread, or crisp biscotti
- A perfect ending to family dinners, Spring potlucks, or holiday gatherings
Storage & Make-Ahead
- Refrigerate: Store custards (covered) in the fridge for up to 4 days
- Make-Ahead: Bake the day before—cool, cover, and refrigerate until ready to serve
- Reheat: Gently warm in a hot water bath or microwave on low if you prefer them warm
Why This Custard Stands Out
Amish Baked Custard is more than just dessert—it’s a testament to simple classic cooking done well. The combination of sweetened condensed milk, whole eggs, and slow baking creates a luxurious texture and flavor that tastes elevated yet familiar. It doesn’t just taste like home; it feels like it.
The Goods
Amish Baked Custard
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Recipes
- 1 14 oz can sweetened condensed milk
- 4 cups hot water
- 6 large eggs
- 2 tsp vanilla extract
- ¼ tsp salt
- Ground nutmeg for garnish
Instructions
Step 1: Preheat & Prep
- Preheat your oven to 325°F (163°C). Arrange eight 6‑oz ramekins in a high‑sided baking pan or roasting tray.
Step 2: Combine Milk & Water
- In a large bowl, stir together the can of sweetened condensed milk and hot water until smooth. This forms your rich custard base.
Step 3: Beat & Temper Eggs
- In a separate bowl, whisk the eggs until pale and slightly frothy. Slowly pour a small stream of the warm milk mixture into the eggs, whisking constantly to temper and prevent curdling. Then, gradually whisk the eggs back into the milk mixture until fully combined.
Step 4: Add Flavoring
- Stir in the vanilla extract and salt into the custard. These simple additions elevate the flavor, rounding out the sweetness.
Step 5: Strain
- Pour the custard mixture through a fine-mesh sieve into a pitcher or large measuring cup. This ensures silky smooth final results by removing any small lumps.
Step 6: Bake with a Water Bath
- Carefully pour the custard into the prepared ramekins. Place the pan in the oven and add hot water to the pan until it comes about halfway up the sides of the ramekins. Bake for 60 minutes, or about 100 minutes if using a larger baking dish.
- The custard is done when the centers jiggle slightly and a knife inserted into the center comes out clean.
Step 7: Cool & Garnish
- Let the ramekins cool in the pan for about 60 minutes. This gradual cooling helps prevent cracking. Just before serving, sprinkle the custard with a light dusting of nutmeg.
Step 8: Serve
- Enjoy warm, room‑temp, or chilled—this custard is flexible and delicious however you serve it.
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