Thank you for being here—it means so much! If you’re anything like me, you appreciate desserts that remind you of simpler times. This Amish Baked Custard is one of those recipes that feels like a warm hug from your grandma’s kitchen—gentle, sweet, and made with love.
With just a handful of ingredients, this dessert delivers creamy, vanilla-scented goodness in every bite. It’s humble, old-fashioned, and utterly soothing—whether served warm from the oven or cold from the fridge. I promise, once you try it, you’ll want to keep this recipe in your back pocket forever. ❤️
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🍮 What Is Amish Baked Custard?
It’s a traditional custard dessert made with eggs, sweetened condensed milk, water, and vanilla, slowly baked until just set. The result is a soft, silky pudding-like texture that’s delicate but deeply satisfying.
What sets it apart? It’s not overly sweet or dense. There’s no crust. No thickeners. Just a pure, silky custard with that signature sprinkle of nutmeg on top.
💖 Why You’ll Love This Custard
- Made with pantry staples
- A classic dessert that’s been passed down for generations
- Naturally gluten-free
- Elegant enough for holidays, simple enough for weeknights
- Just 104 calories per serving
🥄 What Does It Taste Like?
Light. Creamy. Eggy (in a good way!). Slightly sweet with that whisper of vanilla, and the warm spice of nutmeg on top. It’s like the inside of a custard pie—smooth and comforting, with a subtle richness that lingers.
It’s the kind of dessert that slows you down and makes you breathe a little deeper.
🛒 Ingredients You’ll Need
This recipe serves 8–10 and calls for only six simple ingredients:
- 1 (14 oz) can sweetened condensed milk
- 4 cups hot water
- 6 eggs
- 2 tsp vanilla extract
- ¼ tsp salt
- Nutmeg, for garnish
🍽 Tools You’ll Need
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Ramekins or a 2-quart baking dish
- Deep baking pan for water bath
- Kettle or saucepan for heating water
📝 Step-by-Step Instructions
1. Preheat Your Oven
Set your oven to 325°F (163°C).
2. Mix the Milk Base
In a large mixing bowl, combine:
- 1 can sweetened condensed milk
- 4 cups hot water
Stir until the condensed milk is fully dissolved.
3. Beat the Eggs
In a separate bowl, whisk:
- 6 eggs until light, frothy, and well-combined.
4. Temper the Eggs
This step keeps the eggs from scrambling. Slowly drizzle some of the hot milk mixture into the eggs while whisking constantly. Then combine all the milk and eggs together.
5. Add Vanilla & Salt
Stir in:
- 2 tsp vanilla extract
- ¼ tsp salt
6. Pour & Prep for Baking
Pour the custard into:
- Ramekins for individual servings
- Or a 2-quart baking dish for a family-style dessert
Place ramekins or baking dish into a large high-sided baking pan. Fill the pan with hot water until it comes halfway up the sides of the ramekins.
This is your water bath—it ensures gentle, even baking.
7. Bake
- If using ramekins: Bake for 1 hour
- If using a large baking dish: Bake for 1 hour and 40 minutes
The custard is ready when a knife inserted in the center comes out clean and the top is just set.
8. Cool & Serve
Let the custard cool at room temperature for at least 1 hour.
Sprinkle generously with nutmeg before serving.
Serve warm for comfort, or cold for a firmer texture—both are divine.
❄️ Storage Instructions
- Refrigerate leftovers in an airtight container or covered ramekins.
- Keeps well for up to 4 days.
- Serve cold or gently reheat in a low oven or microwave.
🌟 Tips for the Best Amish Custard
- Use fresh eggs for best flavor and texture.
- Do not skip the water bath—it prevents curdling and ensures even baking.
- A fine mesh sieve can be used after mixing to strain out any egg solids for an ultra-smooth finish.
- For extra richness, add a splash of heavy cream to the milk mixture (optional).
- Don’t overbake! Slight jiggle in the center = perfect texture.
🥧 Variations & Add-Ins
Want to personalize it? Try these cozy twists:
- Maple Custard: Swap the sugar for maple syrup
- Coconut Custard: Use coconut extract and sprinkle with toasted coconut
- Cinnamon Spice: Add ¼ tsp cinnamon along with nutmeg
- Caramel Bottom: Drizzle caramel sauce in the bottom of ramekins before pouring custard
- Lemon-Vanilla: Add zest of 1 lemon for brightness
🍮 What to Serve It With
This custard shines on its own, but pairs beautifully with:
- Fresh berries
- Shortbread cookies or gingersnaps
- Whipped cream or crème fraîche
- Toasted pecans or almonds
❓ Frequently Asked Questions
Can I use evaporated milk instead of sweetened condensed milk?
No. Sweetened condensed milk is sweet and thick—evaporated milk is not sweetened and would need extra sugar.
What if I don’t have ramekins?
A 2-quart baking dish works beautifully—just increase the baking time to 1 hour 40 minutes.
How do I know when it’s done?
Insert a knife into the center—it should come out clean. The top will look lightly set, and it should jiggle slightly in the center like Jell-O.
Is this safe for kids?
Yes! It’s a wonderful, gentle dessert for all ages.
🧮 Nutritional Info (Per Serving – Approx.)
- Calories: 104
- Fat: 4g
- Carbohydrates: 12g
- Protein: 5g
- Sugar: 11g
- Sodium: 100mg
Note: Based on 10 servings.
🥄 More Nostalgic Desserts You’ll Love
- Old-Fashioned Rice Pudding
- Vanilla Tapioca Pudding
- Baked Lemon Custard Cups
- Cinnamon-Sugar Cream Pie Bars
💬 Tried It? Share Your Thoughts!
I love hearing how these old-fashioned recipes turn out in modern kitchens!
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📝 Leave a comment or review—it helps others and makes my day!
Final Thoughts
There’s something special about Amish Baked Custard. It’s not flashy. It’s not trendy. But it’s pure, honest, and incredibly delicious—the kind of dessert that slows down your day in the best way.
With just a handful of ingredients and a little patience, you’ll be rewarded with one of the smoothest, most comforting desserts out there. I hope it becomes a regular in your kitchen too. 💛🍮
