Nothing says comfort food quite like Amish Baked Custard—a silky, vanilla-scented sweet treat that warms you from the inside out. With just six simple ingredients, this old-fashioned egg custard feels like a cozy hug you can dig into any night of the week.
Why You’ll Love This Recipe
- Pure, creamy texture that melts on your tongue
- Made with pantry staples you already have on hand
- Ready in under an hour (plus a little chill time)
- Feels fancy but is actually a simple recipe
- Perfect as a light dessert after hearty meals
- Gluten-free comfort food everyone can enjoy
- Infinitely customizable—add fruit, spice, or liqueur
- Great for potlucks, dinner parties, or quiet weeknights
Ingredients
- 2 cups whole milk (I reach for Organic Valley when I can)
- 1 cup heavy cream (or swap ½ cup cream + ½ cup half-and-half)
- 4 large eggs, room temperature (helps create that smooth custard)
- ½ cup granulated sugar (coconut sugar works, too, for a caramel hint)
- 1 teaspoon pure vanilla extract (Nielsen-Massey is my go-to)
- Pinch of fine sea salt (balances the sweetness)
- Optional dusting: ¼ teaspoon ground nutmeg or cinnamon
Directions
- Preheat and prep
Preheat your oven to 325°F. Grab a 9×9-inch baking pan and nestle six 6-ounce ramekins inside. You’re creating a water bath (bain-marie) that gently cooks the custard—no rubbery edges here! - Whisk eggs and sugar
In a large bowl, whisk together the eggs, sugar, and a pinch of salt. Whisk until the mixture lightens in color and you see tiny bubbles—just about 1 minute. This helps the sugar dissolve and gives you that airy lift. - Warm the milk-cream mix
In a small saucepan over medium-low heat, warm the milk and heavy cream until you see wisps of steam (just under simmer). Remove from heat the moment you spot steam rising—don’t let it boil. - Temper the eggs
Here’s the trick: slowly drizzle about ¼ cup of the hot milk mixture into the eggs, whisking constantly—this tempers the eggs so they don’t scramble. Then, pour the rest of the milk-cream blend in a steady stream, whisking gently. - Strain for silkiness
Pour the custard through a fine-mesh sieve into a large measuring cup or bowl with a spout. Straining removes any foam or tiny egg bits, giving you that ultra-smooth finish. - Fill the ramekins
Carefully ladle the custard into your ramekins, filling them almost to the top but leaving a small rim to prevent spills when baking. - Bake in a water bath
Pour hot water into the 9×9 baking pan until it reaches halfway up the sides of the ramekins. Slide the pan into the oven and bake for 30–35 minutes—edges should be set and the centers still slightly wobbly. - Cool and chill
Turn off the oven, crack its door, and let the custard rest for 10 minutes. This gentle cooldown helps prevent cracks. Then, lift the ramekins from the water bath and chill in the fridge for at least 1 hour—or up to overnight.
Servings & Timing
Yield: Makes 6 servings
Prep Time: 15 minutes prep (plus gentle whisking)
Bake Time: 30–35 minutes bake
Chill Time: 1 hour minimum (overnight is fine)
Total Time: About 1 hour 50 minutes (including chill)
Variations
- Berry Swirl: Fold in ½ cup homemade or jarred berry compote before baking.
- Maple-Cinnamon: Swap sugar for ½ cup pure maple syrup and add a pinch of cinnamon.
- Citrus Kiss: Stir in 1 teaspoon orange or lemon zest for a bright twist.
- Boozy Twist: Add 1 tablespoon bourbon or rum to the custard mix.
- Vegan Option: Use 2 cups almond milk, ½ cup coconut milk, and ¼ cup aquafaba (chickpea brine).
Storage & Reheating
Store custards in their ramekins, covered with plastic wrap or airtight lids, in the fridge for up to 4 days. Because they’re baked, freezing isn’t ideal—it can alter the texture. If you’d like them a bit warmer, let them sit at room temperature for 10–15 minutes before serving.
FAQs
Q: Can I make this custard ahead of time?
A: Absolutely—baked custard often tastes better the next day after flavors meld in the fridge.
Q: Why did my custard crack on top?
A: Usually from sudden temperature changes; try loosening the oven door for a few minutes at the end of baking.
Q: Can I use low-fat milk?
A: You’ll lose some creaminess, but yes—just expect a slightly lighter texture.
Q: My custard is too jiggly—how do I fix it?
A: Give it a few extra minutes in the oven and always cool in the still-warm oven with the door ajar.
Q: Do I have to use a water bath?
A: It’s recommended for even, gentle cooking—no rubbery edges or bubbly tops.
Q: Is this recipe gluten-free?
A: Yes—no flour or thickeners here, just eggs, milk, cream, sugar, and vanilla.
Q: Can I double the recipe?
A: Sure! Bake in larger custard cups or a 9×13-inch dish, just adjust baking time by 5–10 minutes.
Q: What’s the best dish for serving?
A: 6-ounce ramekins give an individual feel, but small ovenproof bowls work, too.
Conclusion
This Amish Baked Custard is proof that simple ingredients can yield extraordinary comfort food. With its velvety texture, sweet vanilla flavor, and ease of prep, it’s destined to be a dessert staple. Give it a whirl, let me know how it turned out, and if you’re hungry for more, explore my other cozy dessert recipes!
Amish Baked Custard
Ingredients
- 2 cups whole milk room temperature
- 1 cup heavy cream or half-and-half substitute
- 4 large eggs room temperature
- 1/2 cup granulated sugar or coconut sugar
- 1 teaspoon pure vanilla extract
- salt pinch
- ground nutmeg optional dusting
Instructions
- Preheat oven to 325°F (160°C). Place six 6-ounce ramekins in a 9×9-inch pan to create a water bath for gentle baking.
- In a mixing bowl, whisk together eggs, sugar, and a pinch of salt until light in color and slightly foamy, about 1 minute.
- Heat milk and cream in a saucepan over medium-low just until steam appears—do not boil—then remove from heat.
- Slowly whisk about ¼ cup of the hot milk into the eggs to temper them, then pour in the rest while stirring gently.
- Strain the custard through a fine-mesh sieve into a pitcher to remove any bits or foam for a silky finish.
- Ladle the custard into the ramekins, filling nearly to the top while leaving a small edge.
- Pour hot water into the pan until it reaches halfway up the ramekins. Bake for 30–35 minutes until edges are set and centers wobble slightly.
- Let custards cool in the oven with the door cracked for 10 minutes, then remove and chill in fridge for at least 1 hour.
