AMISH BAKED CUSTARD

Amish Baked Custard

“My Nana and aunties used to make this when I was young, but it turns out the recipe was never written out. When I asked them for it they could remember the ingredients, but not the ratios so I was thrilled to find your recipe. Tasted just as I remember… maybe even better. Simple and delicious!”

– Serves 8-10
– Prep Time: 1 hour 15 minutes
– Cook Time: 1 hour
– 104 calories

Custards are among the most delightful classic desserts. They’re easy to enjoy and possess a richness that sets them apart from puddings, thanks to their generous use of eggs. It’s no wonder this type of dessert is often referred to as an egg custard, or even an Amish custard.

The Amish are renowned for their indulgent desserts and homemade delicacies, as anyone who has sampled Amish treats during their travels can attest. However, this dish was once a popular dessert all across the country, especially in farming areas with abundant fresh eggs.

This recipe is straightforward but consistently delivers a perfect custard.

The Story of Amish Baked Custard:

Amish Baked Custard is a timeless dessert that hails from the rich culinary traditions of the Amish community. With its roots in simple, farm-fresh ingredients and a deep love for homemade goodness, this custard is a true taste of comfort and tradition.

Why You Should Make Amish Baked Custard:

  • Heritage and Tradition: Baking an Amish Baked Custard is like a journey back in time. It connects you with the Amish heritage and their commitment to uncomplicated, delicious recipes that stand the test of time.
  • Pure Comfort: The rich, creamy texture and the delicate sweetness of this custard offer pure comfort in every spoonful. It’s a dessert that soothes the soul and warms the heart.
  • Simplicity and Versatility: Amish Baked Custard is simple to make, and its versatility allows you to enjoy it on its own or with a variety of toppings and accompaniments. It’s a dessert that suits every occasion.

How to Serve Amish Baked Custard:

Serve Amish Baked Custard in a way that suits your preference:

  • Classic Comfort: Enjoy it as it is, warm or cold, for a classic, comforting dessert experience.
  • Toppings Galore: Top your custard with a sprinkle of ground cinnamon, a dollop of whipped cream, or a drizzle of caramel or chocolate sauce for an extra treat.

What Goes Well With Amish Baked Custard:

Pair Amish Baked Custard with these delightful accompaniments:

  • Fresh Berries: The natural sweetness of fresh berries like strawberries, raspberries, or blueberries beautifully complements the custard.
  • Shortbread Cookies: Serve your custard with buttery shortbread cookies for a delightful crunch.

How to Store Amish Baked Custard:

Keep your Amish Baked Custard fresh for later enjoyment:

  1. Refrigeration: If you have leftovers, store them in an airtight container in the refrigerator. Properly refrigerated custard can be enjoyed for up to three to four days.
  2. Freezing: While custard can be frozen, its texture may change slightly upon thawing. Consider portioning it and freezing in individual servings for later enjoyment.

Amish Baked Custard is more than just a dessert; it’s a taste of history and tradition. Whether you enjoy it plain or with your favorite toppings, this custard is a delightful journey into the heart of Amish culinary heritage.

Amish Baked Custard

“Amish Baked Custard is more than just a dessert; it’s a taste of history and tradition. “

INGREDIENTS:

  • 1 (14 oz) can sweetened condensed milk
  • 4 cups hot water
  • 6 eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • nutmeg for garnish

INSTRUCTIONS:

  1. Preheat your oven to 325°F (163°C).
  2. In a large glass or metal bowl, combine the condensed milk and hot water.
  3. In a separate bowl, beat the eggs until they become light in color and develop a fluffy texture. To temper the eggs, pour a small amount of the hot milk mixture into them and stir well. Then, combine the egg mixture fully. Stir in the vanilla extract and a pinch of salt.
  4. Pour the custard mixture into individual ramekins or use a 2-quart baking dish.
  5. Place the ramekins or baking dish on a larger baking pan with high sides.
  6. Create a water bath by filling the larger baking pan with water until it reaches about half an inch up the sides of the ramekins or baking dish.
  7. Bake for 1 hour or until a knife inserted into the center comes out clean. If you’re using a larger baking dish, bake for 1 hour and 40 minutes.
  8. Allow the custard to cool for 1 hour. Sprinkle a bit of nutmeg on top for garnish.
  9. Serve the custard warm or refrigerate it to serve chilled.

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