Grandma's creamy baked custard (Print Version)
# Ingredients:
→ Base Ingredients
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4 large eggs, at room temperature
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1/2 cup (100g) granulated sugar
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1/2 teaspoon (3g) salt
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1 teaspoon (4g) pure vanilla extract
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4 cups (32 ounces) 2% milk
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1/2 teaspoon ground nutmeg for topping
# Instructions:
01 -
Start by preheating your oven to 350°F (175°C) so it's nice and hot when you're ready to bake.
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In a medium bowl, gently beat the eggs for about 30 seconds - don't overdo it! Then whisk in the sugar, salt, and vanilla until just combined. The mixture should look pale yellow and smooth.
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Pour the milk into a microwave-safe bowl and heat it in 1-minute bursts, stirring between each, until it reaches about 180°F. This should take roughly 5 minutes. Be careful not to let it boil! This scaling step gives your custard that extra silky texture.
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This is the tricky part! Take 1 cup of the hot milk and very slowly drizzle it into the egg mixture while whisking constantly. This prevents the eggs from cooking too quickly. Once that's incorporated, gradually add the remaining milk while continuing to whisk. Give everything a quick 20-30 second mix with a hand mixer.
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Divide your custard mixture evenly among 10 six-ounce ramekins. No need to grease them! Sprinkle a little nutmeg on top of each. Place all the ramekins in a large baking pan (around 10x15 inches) with sides at least as tall as your ramekins.
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Heat about 10 cups of water until very hot but not boiling. Carefully pour this hot water into the baking pan around the ramekins, being super careful not to splash any water into your custard. The water should come about halfway up the sides of the ramekins.
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Gently place the whole pan on the middle rack of your preheated oven and bake for 35-40 minutes. You'll know they're done when you can insert a knife into the center and it comes out clean. The custards might still have a slight jiggle in the middle - that's perfect!
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Enjoy these creamy delights either warm or chilled, topped with a dollop of whipped cream if you're feeling fancy! Store any leftovers in the refrigerator - if there are any!
# Notes:
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This old-fashioned Amish baked custard recipe brings back the comfort of Grandma's kitchen with its simple, wholesome ingredients.
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The water bath (or 'bain-marie') method ensures gentle, even cooking for the silkiest texture possible.
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While scalding milk isn't necessary for safety anymore thanks to pasteurization, it does create a smoother, more velvety custard.