Ingredients
1 (14 oz) can sweetened condensed milk
4 cups hot water (not boiling—just off the boil)
6 large eggs, room temperature
2 teaspoons pure vanilla extract
¼ teaspoon fine sea salt
Freshly grated nutmeg, for garnish
Note: For best texture, use room-temperature eggs—they blend more smoothly and reduce risk of curdling.
Instructions
1. Prep & Preheat
Preheat your oven to 325°F (165°C).
Set out either:
Six 6-oz ramekins, or
One 2-quart baking dish (like a deep pie or casserole dish)
Place your chosen dish(es) in a large roasting pan with high sides—this will hold the water bath.
2. Make the Custard Base
In a large heatproof bowl (glass or metal), whisk together the sweetened condensed milk and hot water until smooth and well combined. Set aside to cool slightly.
In a separate bowl, beat the eggs with a whisk or hand mixer until pale, light, and slightly fluffy—about 2–3 minutes.
3. Temper the Eggs
Slowly pour about ½ cup of the warm milk mixture into the beaten eggs while whisking constantly. This “tempering” step prevents the eggs from scrambling when combined with the hot liquid.
Gradually whisk the tempered egg mixture back into the remaining milk mixture. Stir in the vanilla extract and salt until fully incorporated.
4. Fill & Bake
Pour the custard evenly into your ramekins or baking dish.
Carefully place the roasting pan (with custard inside) into the preheated oven.
Pour hot water into the roasting pan until it reaches ½ inch up the sides of the custard dishes. This water bath (bain-marie) ensures gentle, even cooking and prevents cracking.
Bake:
Ramekins: 55–60 minutes
2-quart dish: 1 hour 35–40 minutes
The custard is done when the edges are set but the center still jiggles slightly, and a knife inserted near the center comes out clean.
5. Cool & Serve
Remove the custard from the water bath and let cool at room temperature for 1 hour.
Sprinkle generously with freshly grated nutmeg—the warmth enhances its aroma beautifully.
Serve warm for a comforting dessert, or chill for 2–4 hours for a cool, silky treat.
Serving Suggestions
Top with whipped cream or fresh berries
Pair with shortbread cookies or buttery pound cake
Drizzle with caramel sauce or maple syrup for extra indulgence
Serve alongside apple pie or peach cobbler for a double dessert
Frequently Asked Questions
Can I use evaporated milk instead?
No—sweetened condensed milk provides both sweetness and richness. Evaporated milk is unsweetened and will result in a bland, thin custard.
Why do I need a water bath?
It insulates the custard, preventing curdling and ensuring a smooth, velvety texture.
Can I make it ahead?
Yes! Cover and refrigerate for up to 3 days. Bring to room temperature or serve chilled.
Can I freeze it?
Not recommended—custard separates when frozen and thawed.
Allergy Information
Contains: Dairy, eggs
Gluten-free: Yes
Vegetarian: Yes
Nut-free: Yes (unless cross-contaminated nutmeg)
Always verify ingredient labels if managing allergies.
Nutrition Facts
(Per serving, recipe serves 6)
Calories: 280
Protein: 9g
Fat: 9g (Saturated: 4g)
Carbohydrates: 42g
Fiber: 0g
Sugar: 40g
Sodium: 180mg
Values may vary based on brand of condensed milk.
This Amish Baked Custard is more than a dessert—it’s a quiet heirloom of care, simplicity, and kitchen wisdom. In a world of flashy trends, it reminds us that the most satisfying treats are often the oldest ones: humble, honest, and made with love. So dust off your ramekins, grate that nutmeg, and savor a spoonful of history. Your family might just ask for seconds—and the recipe.
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