Amish Baked Custard Classic (Print Version)
# Ingredients:
→ Custard Base
01 -
397 grams sweetened condensed milk
02 -
950 milliliters hot water
03 -
6 large eggs
04 -
2 teaspoons vanilla extract
05 -
0.25 teaspoon salt
→ Garnish
06 -
Ground nutmeg, for dusting
# Instructions:
01 -
Preheat oven to 163°C. Ensure rack is set in the center position.
02 -
In a large mixing bowl, whisk sweetened condensed milk with hot water until thoroughly blended.
03 -
In a separate bowl, beat the eggs until pale and frothy to incorporate air.
04 -
Gently whisk a small amount of the hot milk mixture into the beaten eggs to temper. Gradually pour the tempered eggs back into the milk mixture while whisking constantly.
05 -
Stir vanilla extract and salt into the custard base, mixing until fully integrated.
06 -
Pour the custard mixture into individual ramekins or a single 2-liter baking dish. Arrange in a deep baking pan for a water bath.
07 -
Place the baking pan with filled ramekins or dish in oven. Add hot water to the pan to a depth of about 1.25 cm to surround the dishes.
08 -
Bake for approximately 60 minutes for ramekins, or up to 100 minutes for a larger dish, until a blade inserted at the center emerges clean.
09 -
Remove from oven and let cool at room temperature for 1 hour. Sprinkle ground nutmeg just before serving. Serve warm or chilled as preferred.
# Notes:
01 -
A water bath, or bain-marie, helps maintain a gentle heat and prevents the custard from curdling or cracking.