Amish Baked Custard

Step 5: Set Up the Water Bath

Pour the custard mixture into your prepared baking dish or ramekins.
Place them inside a large roasting pan and fill the pan with hot water until it reaches halfway up the sides of the custard dish.
- This gentle, moist heat ensures even cooking and prevents the custard from cracking.

Step 6: Bake the Custard

Sprinkle a light dusting of ground nutmeg over the top.
Carefully place the roasting pan in the oven and bake for 45–60 minutes, depending on the size of your dish.
The custard is done when a knife inserted in the center comes out clean but the texture still jiggles slightly in the middle.

Step 7: Cool and Serve

Remove the baking dish from the water bath and allow the custard to cool for about 15–20 minutes.
Serve warm for a comforting dessert, or chill in the refrigerator for a few hours for a cool and refreshing treat.

Tips for Perfect Amish Baked Custard

Use fresh, high-quality milk and eggs for the best flavor.
Don’t skip the water bath — it’s key for preventing overcooking.
If you like extra flavor, add a pinch of cinnamon along with the nutmeg.
For an old-fashioned Amish twist, serve with a dollop of freshly whipped cream or seasonal fruit.

Nutritional Snapshot (Per Serving)

Calories: ~180 kcal
Protein: 7g
Fat: 6g
Carbohydrates: 23g

Amish Baked Custard is more than just a dessert — it’s a warm reminder of simpler times, shared meals, and the beauty of recipes that rely on just a handful of honest ingredients. Whether you make it for a family gathering or a quiet evening treat, it’s bound to become a treasured favorite in your kitchen.

If you’d like, I can also give you a creamy vanilla variation and a caramel custard twist that still stays true to Amish style. That way you can have both the classic and a fancier version. Would you like me to include those next?