Easy Amish Baked Custard

The Story Behind Why I Keep Coming Back to Amish Custard

Okay, so here’s a confession: sometimes I bake this Easy Amish Baked Custard just to have an excuse to warm up the kitchen on a chilly morning (Midwestern winters, am I right?). The first time I tried it, I was helping my grandma for one of those church potlucks where everyone tried to outdo each other—she said, “Don’t overthink it, just stick close to the oven and mind your eggs,” and honestly, those words have stuck with me. There’s something a little magical about the way this custard puffs up and sets—my cousin once called it “sweet breakfast velvet,” and it’s maybe the only thing we all agree on at family brunch. And, between you and me, sometimes I end up eating most of it straight from the fridge, late at night. Oops?

Why I End Up Making This All the Time

I make this Easy Amish Baked Custard when I’m craving something cozy but don’t have the energy for fancy-pants desserts (whisking for 20 minutes? Not today, thanks). My family goes absolutely wild for it because it’s not too sweet, not too eggy—just right in that Goldilocks zone. Also, it uses pantry basics—so there’s no panic grocery run for cardamom pods or whatever. There’s a gentle, old-fashioned feel to it that makes me forget the stress of, say, the time my toddler decided to “decorate” the kitchen with flour. (If you hear about scraping burnt custard off the pan edges, yes, I’ve been there too.)

What You’ll Need (But Go With What You’ve Got)

• 4 large eggs—sometimes I use farm eggs when I can snag them at the market, but supermarket ones are just fine
• 2 and 1/2 cups milk—whole milk makes it richer but I’ve replaced half with 2% and nobody noticed (don’t tell my kids)
• 2/3 cup sugar—I used brown sugar in a pinch once and it was a happy little accident
• 1 teaspoon pure vanilla extract—my grandma insisted on McCormick, but really? Any brand seems grand
• 1/4 teaspoon salt—sometimes I just eyeball it, the way my aunt does
• Freshly grated nutmeg—optional but man, does it make it smell like the holidays

The How-To: Don’t Stress, Just Stir

1. Preheat your oven to about 325°F (160°C), or a bit lower if you know your oven runs hot. No, you don’t need a thermometer, but it helps. If you forget, like I sometimes do—just hope for the best.
2. In a bowl (nothing fancy, any will do), whisk the eggs until they’re all smooth and yellow, but don’t attack them—gentle is the name of the game here. “Why?” my nephew once asked. Well, because grandma said so.
3. Add in the sugar, salt, and vanilla. Give it a mix—this is where I usually sneak a taste with a pinky (I probably shouldn’t, raw eggs and all, but who’s watching?).
4. Warm the milk just enough that it’s not icy cold—30 seconds in the microwave or a quick heat on the stove. Then, slowly pour the milk into the egg mixture, whisking the whole time. Don’t let the eggs scramble, unless you’re looking for a weird breakfast surprise (learned that the hard way).
5. Pour this liquid sunshine into 5 or 6 ramekins or a big glass pie dish. (If you’re feeling lazy, do one big dish and just scoop spoonfuls later—no shame.)
6. Set the ramekins in a large roasting pan or casserole dish. Fill the pan with hot tap water until it comes halfway up the sides. If you forget this step and bake them dry, the custard is a bit rubbery but edible. I’ve done it, it’s not the end of the world.
7. Top with a sprinkle of nutmeg (go easy, it’s strong!).
8. Bake for about 45-55 minutes. Start checking at 40. The edges should be set but the center will jiggle like your neighbor’s jello salad. Don’t panic if the tops get a little golden.
9. Let cool to room temp (though honestly, warm custard disappears fastest in my house). Or shove in the fridge for a cold treat later.

Notes From My Custard Experiments

• The water bath: I used to skip it ’cause I thought it was a waste of time—turns out, it really does keep the texture creamy instead of weirdly bouncy.
• If you overbake slightly, just call it “caramelized edges” and pretend you did it on purpose, like I always do.
• One time I forgot the vanilla—still edible, but definitely…lacking. Won’t do that again.

Variations I’ve Tried—And a Few That Flopped

• Add a handful of raisins or small berries to each ramekin. The kids weren’t convinced but I liked the surprise bites.
• Swap vanilla for a dash of almond extract—just don’t go overboard, wow, that stuff is potent.
• Tried adding cocoa powder once; it wasn’t terrible, but I wouldn’t repeat it. Kind of muddy, like chocolate milk gone rogue.
• If you want dairy-free, I once used oat milk and it was surprisingly good (on second thought, almond milk was a bit thin).

Equipment (But Don’t Fret If You’re Missing Something)

You’ll want a whisk (a fork works in a pinch, though it’s a workout), some ramekins or any small oven-safe bowls, and a roasting pan for the water bath. If you don’t own a roasting pan, just use a deep casserole dish—once I even used a disposable foil tray form the store. I mean, whatever holds water, basically.

How to Store It (Spoiler: It’s Rarely An Issue Here)

Cooled custard will happily sit in your fridge for up to three days covered in plastic wrap. But, in my house, it never lasts more than a day—especially if there’s a spoon left out, ha! If you stack bowls, pop a bit of parchment between so they don’t stick.

How I Serve It (and Odd Traditions)

I love it plain, but my dad piles on sliced bananas or a bit of tart jam (blackberry is top). My aunt once brought it with ginger snap cookies crumbled on top at Christmas—frankly, I loved it, but my husband said it’s “gilding the lily” (he’s picky about custard purity).

The Things I Learned – Mostly the Hard Way

• I once tried to rush it with a higher oven temp; just don’t. Rubber city, and nobody was impressed.
• I tend to let it sit in the water bath to cool—removes the risk of cracks (that’s not just a perfectionist thing, I swear it helps).
• Adding cold milk right to the eggs sometimes makes them clumpy. Actually, I find it works better if you warm the milk up a smidge—even just in a mug in the microwave.

Some Questions I Actually Get (Or Just Get Asked By Family)

• Do I have to use a water bath? Look, you should, but if you skip it, just keep a close eye on the oven and eat it sooner rather than later—texture can be hit or miss.
• Can I make it less sweet? Totally! Drop the sugar to 1/2 cup for a more subtle thing. Or, honestly, try honey instead of sugar—it has a slightly different vibe but it’s good.
• Can I use non-dairy milk? Yup—oat milk worked for me. Coconut milk tasted a bit weird (to me), but hey, you do you.
• Why does my custard look wrinkly? Yeah, that happens if it bakes a little too long or cools too fast. It still tastes lovely! I almost prefer it, if I’m honest, because it helps the nutmeg really settle in those wrinkles.
• Where’d you learn this recipe? Combo of my grandma, a church cookbook (I think this is the one: Taste of Home), and a few random internet rabbit holes (this Simply Recipes version is kinda similar too).

And, by the way, don’t be afraid to try your own little twists! If your version doesn’t look like a magazine photo, it probably means you nailed it, at least in my book. Oh—and if you ever need to use up egg yolks, this custard is your ticket. (Not that I plan ahead that well, but maybe you do.)

★★★★★ 4.80 from 120 ratings

Easy Amish Baked Custard

yield: 6 servings

prep: 10 mins

cook: 45 mins

total: 55 mins

This Easy Amish Baked Custard is a classic comfort dessert with a silky texture and a rich vanilla flavor. Simple pantry ingredients come together in this old-fashioned sweet treat, perfect for any occasion.

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Ingredients

• 4 large eggs
• 3 cups whole milk
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg (plus more for topping)
• 1 tablespoon unsalted butter

Instructions

1. 1
   Preheat your oven to 325°F (163°C). Lightly grease six 6-ounce ramekins with butter.
2. 2
   In a large bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined.
3. 3
   In a saucepan, heat the milk over medium heat just until warm but not boiling. Slowly pour the warm milk into the egg mixture, whisking constantly.
4. 4
   Pour the custard mixture evenly into the prepared ramekins. Sprinkle each lightly with ground nutmeg.
5. 5
   Place the ramekins in a large baking dish. Add hot water to the dish so it reaches halfway up the sides of the ramekins.
6. 6
   Bake for 40-45 minutes, or until the centers are set and a knife inserted comes out clean. Remove from water bath, cool slightly, and serve warm or chilled.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 180 caloriescal

Protein: 7 gg

Fat: 6 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 22 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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