Amish Baked Custard


Amish baked custard is a classic egg-rich dessert that will leave your taste buds rejoicing with its silky smooth texture and rich vanilla flavor. This simple yet delicious custard has been pleasing palates for generations thanks to the perfect custard to egg ratio and hint of nutmeg. I’ve been baking this custard recipe for holidays and special occasions for years, and it never fails to impress. The best part is that it’s so easy to make at home.

What Makes This Custard So Creamy and Delicious?

The key ingredient that gives this baked custard its ultra-creamy texture is eggs. A generous amount of eggs in the custard mix creates a lush, rich custard once baked. The recipe also utilizes sweetened condensed milk, which adds sweetness and enhances the body of the custard. When combined with hot water and slowly tempered into the beaten eggs, you get a smooth, decadent liquid that bakes up like a dream. The end result is a perfectly set custard that melts in your mouth.

Why Is Tempering the Eggs Important?

Tempering the eggs is a crucial step to ensure your baked custard doesn’t end up with blobs of cooked egg protein. By slowly adding a bit of the hot milk mixture to the beaten eggs, you gently raise the temperature so the eggs don’t cook too quickly when combined. This prevents the eggs from scrambling and allows them to mix smoothly into the custard base. Taking this simple step gives you the flawless, creamy texture Amish baked custard is prized for.

What Containers Work Best for Baking the Custard?

The recipe suggests using individual ramekins placed in a hot water bath or one large 2-quart baking dish. The ramekins make for perfect single-serve portions. Just be sure to set them in a pan filled with about half an inch of hot water before baking. This water bath helps regulate the temperature so the custards bake gently and evenly. If you opt for the larger baking dish, you can scoop out portions after baking. And no water bath is needed since the higher volume of custard maintains an even temperature on its own.

Amish Baked Custard Recipe:


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

Preparation Method:

  1. Begin by preheating your oven to 325°F (163°C). This optimal temperature is crucial for the perfect custard.
  2. In a large bowl, preferably glass or metal, mix the sweetened condensed milk with the hot water. The combination of these two creates the smooth base of your custard.
  3. In a different bowl, whisk the eggs until they achieve a light color and a fluffy texture. This step is key to ensuring your custard’s delightful consistency.
  4. Gradually introduce a small amount of the hot milk mixture into the beaten eggs. This technique, known as tempering, prevents the eggs from curdling and helps blend the ingredients seamlessly.
  5. Fully combine the tempered eggs with the rest of the milk mixture. Now, add in the vanilla extract and salt, stirring well. These ingredients add depth and enhance the custard’s flavor.
  6. Pour the mixture into individual ramekins placed in a high-sided baking pan, or alternatively, use a 2-quart baking dish. The choice of container can affect the custard’s texture, so choose based on your preference.
  7. Create a water bath by filling a separate pan with half an inch of hot water. Place the ramekins or baking dish in this water bath. The water bath method ensures even cooking and a silky texture.
  8. If you opt for a larger baking dish and it doesn’t fit in the water bath, you can place a pan of water on another oven shelf during baking.
  9. Bake for 1 hour or until a knife inserted in the center comes out clean. If using a larger baking dish, extend the baking time to 1 hour and 40 minutes.
  10. Allow the custard to cool for 1 hour. This resting period lets the custard set perfectly.
  11. Finish by sprinkling nutmeg over the custard. This adds a touch of warmth and spice, elevating the flavor.
  12. Serve the custard warm, or refrigerate to serve chilled. It’s delicious either way!


  1. Honey Harrison

    I love your recipes!

  2. Kelly

    Thanks for sharing your recipe! I’m a little confused about something. Earlier in your recipe it says when using a 2 quart baking dish we don’t need to use a water bath, but further down in your directions it suggests we do. Could you please set the record straight thank you!

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