baked custard recipe

An easy, Amish Baked Custard Recipe that will make you feel like you are at Grandma's house again. Smooth &amp; creamy, with just 6 ingredients.

Baked Custard Recipe

eggs

sugar

salt

vanilla extract

2% milk

nutmeg

Preheat oven to 350 degrees.

In a medium-size bowl, beat the eggs on medium-low speed for 30 seconds.

Add the sugar, salt and vanilla. Whisk gently until mixed.

Pour the milk into a microwave-safe bowl and heat in 1 minute increments until the temperature of the milk reaches 180 degrees.* Stir between each time interval to distribute the heat. Depending on the bowl and microwave you use, this will take about 5 minutes. Be sure not to let the milk boil.

Remove 1 cup of the heated milk and slowly drizzle it into the egg mixture, whisking the eggs quickly the entire time.**

Slowly pour the remainder of the milk over the egg mixture, whisking constantly.

Beat with a hand mixer for 20-30 seconds.

Pour the custard into 10 6-ounce ramekins, dividing the custard equally between the cups. There is no need to grease the ramekins.

Place the ramekins in a 10x15” baking pan with sides about as tall as the ramekins.

Sprinkle nutmeg overtop the custard.

Heat about 10 cups of water, not quite to boiling but very hot, on the stovetop or in the microwave.

Pour the hot water into the pan around the ramekins, being careful not to get any of the water into the custard itself.

Carefully place the pan into the preheated oven and bake for 35-40 minutes. The exact time may depend on the size and shape of the ramekins you use. The custard is done when you insert a knife into the center of a cup and it comes out clean.

Serve cold or warm as desired, with whipped cream.

Refrigerate any leftovers.

https://www.youtube.com/watch?v=ako9rJ9znZI

How to Make OLD FASHIONED BAKED CUSTARD  I Tastes of Lizzy T
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An easy, Amish Baked Custard Recipe that will make you feel like you are at Grandma’s house again. Smooth & creamy, with just 6 ingredients.

How to Make Baked Custard
Scald the milk. This means you’ll heat the milk until it reaches 180 degrees, near boiling. Many old recipes call for this process. It is not necessary to scald milk for safety reasons any longer due to the pasteurization process. However, scalded milk does give the custard a little bit of a smoother texture, so I do recommend taking the time to scald the milk. I made the custard both ways and even my non-professional taste testing could tell that the scalded milk custard had a smoother texture. You can scald milk in the microwave or in a heavy-bottomed saucepan over medium heat. You’ll watch for the milk to start steaming and bubbling around the edges. Stir the milk constantly to prevent a film forming on top of the milk. If  you don’t have a thermometer to test the temperature, remove the milk from the heat right before it comes to a boil.

Temper the eggs. You have near-boiling scalded milk. You’ll want to pour 1 cup of that milk ever so slowly into the eggs, whisking the entire time. It is so important to drizzle slowly and whisk constantly. If you don’t, you’ll end up with  pieces of cooked eggs. Which is not going to make for a creamy custard.

Bake the custard cups in a hot water bath. What does a hot water bath do? It prevents the custard from curdling or cracking. Egg-based desserts need to cook slowly at a low temperature to keep a creamy texture, and the hot water helps to do just that. How do you make a hot water bath? Put a pot of water on the stove over medium heat and bring it to simmering, not a rolling boil. Place the custard cups in a large baking pan with sides that are nearly as tall as the custard cups. Pour the hot water around the custard cups, being careful not to spill any water into the cups. You want the level of the hot water on the outside of the cup to be just at the level of the custard. Oh…and be careful when placing this heavy baking pan into the oven. Don’t let that water spill onto your custard mixture.

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At Tastes of Lizzy T, our mission is to revive the thrill of preparing and sharing food with family and good friends. In our drive through culture, we are losing the joy of preparing your own meals. We’re about creating healthy, heartfelt comforting food. Starting as a mother and daughter school project, Tastes of Lizzy T is now an international blog where we share our life journey of a family that loves to cook, serve, and eat fresh, traditional, and wholesome food. We’re reviving old memories and creating new, one recipes at a time.


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How to Make OLD FASHIONED BAKED CUSTARD {Recipe Video}

Old-fashioned baked custard is a classic egg custard recipe.

Baked Custard

evaporated milk

water

Nutmeg

Preheat oven to 350F.

Add the eggs to a blender or food processor, and blend just until smooth.

Add the evaporated milk.

Fill the now-empty evaporated milk can with water, and add the water, along with the sugar and vanilla.

Blend just until combined.

Divide the egg mixture between 8-9 6 ounce ramekins. There should be about 2/3 cup of egg mixture for 8 ramkeins or about 1/2 cup for 9 ramekins.

Sprinkle the top of each custard with a generous sprinkle of nutmeg.

Put 6 of the custard cups into a 9x13-inch pan and a 9x9-inch baking pan for the remaining 2-3 ramekins. Remove 1 ramekin from each baking dish.

Pour enough boiling water that it comes up about half-way on the ramekin.

Add the final ramekin to each baking pan.

Bake for 30-40 minutes for 9 ramekins or about 45-55 for 8 ramekins. A thin knife inserted in the center should come out clean. The custard should slightly jiggle in the center but shouldn't look wet.

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