Amish Baked Custard


  • 4 large eggs
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 cups whole milk
  • Ground nutmeg (for garnish)


  1. Preheat oven to 325°F (165°C). Place six 6-ounce custard cups in a baking dish.
  2. In a large bowl, beat the eggs until well combined. Gradually add sugar, salt, and vanilla extract, whisking until the mixture is smooth.
  3. Heat the milk in a saucepan over medium heat until it is just about to boil. Remove from heat.
  4. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
  5. Strain the mixture through a fine mesh sieve to ensure a smooth custard.
  6. Pour the custard mixture evenly into the custard cups.
  7. Sprinkle a pinch of ground nutmeg on top of each custard.
  8. Pour hot water into the baking dish around the custard cups to a depth of about 1 inch, creating a water bath.
  9. Bake in the preheated oven for 45-50 minutes, or until a knife inserted into the center of a custard comes out clean.
  10. Remove the custard cups from the water bath and let cool on a wire rack. Serve warm or chilled.

Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes

Servings: 6 servings

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