Amish Egg Custard Recipe

Traditional Taste: Amish Egg Custard Recipe

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The Amish Egg Custard Recipe is a simple, creamy classic. It’s known as Amish custard. With lots of eggs, it has a rich taste unlike other puddings. It was once loved everywhere, especially in farming areas with plenty of fresh eggs.

The recipe mixes sweetened condensed milk, hot water, eggs, vanilla extract, and nutmeg. It’s simple to make and guarantees perfect custard each time. Enjoy this custard warm or chilled for a taste of the good old days.

This dessert’s creamy texture and rich taste remind us of home-cooked treats after a big meal. Everyone loves its smooth feel and rich flavor.

Next, we’ll explore the ingredients and how to make this delicious Amish Egg Custard. Prepare to wow your loved ones with this classic dessert!

Ingredients and Preparation

To make the delicious Amish Egg Custard, gather these ingredients:

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

Here’s how to prepare this classic custard:

  1. First, mix sweetened condensed milk and hot water in a bowl.
  2. Then temper the eggs by gradually mixing in a bit of the hot milk. Whisk well. This stops the eggs from curdling.
  3. Add vanilla extract and salt to the mix. Stir these in well.
  4. Pour the mix into ramekins or a 2-quart pan.
  5. For even cooking, place these in a water bath in a larger dish. This means adding hot water around the custard dish.
  6. Preheat the oven to 325°F (163°C). Bake for 1 to 1 hour and 40 minutes. It’s ready when a knife inserted in the centre comes out clean.
  7. After baking, let the custard cool. Finish by sprinkling nutmeg on top as garnish.

This Amish Egg Custard recipe is easy and holds a special nostalgic value. It’s a favorite dessert for many. Enjoy it warm or chilled—it’s always a hit.

Perfecting the Custard

The art of making the perfect Amish Egg Custard lies in how you bake it. You should bake until it thickens at the edges but still wobbles slightly in the middle. This balance gives you a custard that’s creamy and melts in your mouth.

To get it just right, watch how your ramekins bake. Check their consistency with a thermometer; it should show 170-175ºF. This means the eggs are cooked well and the custard is perfect.

There are many ways to enjoy Amish Egg Custard once it’s baked. You can have it cold or warm, based on what you prefer. Adding whipped cream on top makes it even more special and tasty.

If you find yourself with leftovers, just put them in the fridge. This way, you can enjoy this tasty treat anytime you like. You could even use it to make a pie or turn it into frozen custard ice cream. This classic dessert is versatile, offering endless ways to enjoy it.


Can I use low-fat milk instead of sweetened condensed milk?

You might think of using low-fat milk in place of sweetened condensed milk. But for Amish Egg Custard, it’s not the best choice. The dessert needs the sweetened milk to be rich and creamy.

Can I use a different spice instead of nutmeg?

Nutmeg gives Amish Egg Custard a warm, sweet taste. But, if you fancy a change, why not try cinnamon or cardamom? These spices can offer a new flavour to your custard.

How long does the custard need to cool before serving?

The custard should cool for at least an hour after coming out of the oven. This wait helps it set and become firmer, making it easier to serve.

Can I freeze the Amish Egg Custard?

Absolutely, you can freeze the custard for up to 2 months. Just remember to use an airtight container or wrap it well. When you’re ready to enjoy it, thaw in the fridge overnight.

Can I make individual servings of the custard?

For single servings, just use individual ramekins. Remember, the baking time might be less. So, keep an eye on your custard and check if it’s done with a knife.


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