Among the many classic desserts out there, custards are one of the most pleasing. They’re easy to eat and have a richness that no pudding can touch thanks to a generous amount of eggs in the mix. Not surprisingly this type of dessert is often referred to as an egg custard, but it’s also called an Amish custard. The Amish are well known for their decadent desserts and made-from-scratch delicacies, as you’ll know if you’ve ever bought any Amish treats in your travels. But, this was once a popular dish all across the country- particularly in farming areas where fresh eggs were plentiful.
This recipe is simple, but produces a spot-on custard every time.
To begin making this recipe you’ll need to combine a can of sweetened condensed milk and some hot water. Then temper the eggs by adding a little bit of the hot milk mixture into the beaten eggs. Repeat a few times and then you can combine both bowls fully.
INGREDIENTS
1 (14 oz) can sweetened condensed milk
4 cups hot water
6 eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
nutmeg for g
arnish
PREPARATION
Preheat oven to 325°F. Combine condensed milk and hot water in a large glass or metal bowl.
In a separate bowl beat eggs until light in color and fluffy in texture. Pour a bit of the hot milk mixture into eggs to temper, then combine them fully. Stir in vanilla and salt. Pour into ramekins and place on baking pan with high sides. Or use a 2-quart baking dish instead.
Fill separate pan with half inch of hot water and place ramekins in water bath to bake. If using larger pan for custard that won’t fit in another pan you may set a pan of water on another shelf of the oven during baking. Bake for 1 hour or until a knife inserted in center comes out clean. If using larger baking dish bake for 1 hour 40 minutes.
Allow custard to cool for 1 hour. Sprinkle with nutmeg and serve warm or refrigerate to serve chilled.
