Amish Baked Custard Classic (Print Version)
# Ingredients:
→ Custard Base
01 -
0.25 teaspoon salt
02 -
2 teaspoons vanilla extract
03 -
6 large eggs
04 -
950 milliliters hot water
05 -
397 grams sweetened condensed milk
→ Garnish
06 -
Sprinkle of ground nutmeg
# Instructions:
01 -
After it comes out of the oven, let everything chill out on your counter for about an hour. Right before you dig in, scatter some nutmeg on top. Go ahead and eat it warm or pop it in the fridge if you love it cold.
02 -
Pop the pan into your oven. Let small ramekins bake around an hour, but if you're doing a big dish, it may take up to 100 minutes. You'll know it's ready when a knife poked in the center comes out clean.
03 -
Put your filled dish or ramekins inside the big baking pan. Pour hot water into the pan until it comes up about half an inch around the edges.
04 -
Grab your ramekins or a big baking dish. Pour in all that custard stuff. Then set them in a pan that'll hold water underneath.
05 -
Mix some salt and vanilla in with everything else. Make sure it’s all combined smoothly.
06 -
Pour just a splash of the hot milk and water stuff into those eggs and whisk it fast so you don’t cook them. Once it’s mixed, pour the eggs back in with the rest while stirring the whole time.
07 -
Crack your eggs in a separate bowl. Beat them till they turn a little foamy and get a pale color.
08 -
Grab a big bowl. Whisk together your condensed milk and hot water until it’s blended up nicely.
09 -
Start by setting your oven to 163°C. Make sure your rack sits right in the middle.
# Notes:
01 -
Putting your dish in a water bath (that just means sitting it in a pan of hot water) keeps the oven heat gentle, so you won’t end up with split or rubbery custard.