Silky Amish Baked Custard

Ingredients

• 4 large eggs
• 1 cup (200g) granulated sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 4 cups (1 liter) whole milk (warm, not boiling)
• 1/2 teaspoon ground nutmeg (optional, for topping)
• 1/2 teaspoon ground cinnamon (optional)
• Whipped cream (for serving, optional)

👩‍🍳 Instructions

1. Preheat oven
   Set your oven to 325°F (160°C).
2. Prepare custard mixture
   In a large bowl, whisk together eggs, sugar, and salt until smooth (don’t overbeat).
3. Add milk slowly
   Gradually pour in the warm milk while whisking continuously to avoid scrambling the eggs.
4. Flavor it
   Stir in vanilla extract.
5. Strain (optional but recommended)
   For extra silky texture, strain the mixture through a fine sieve.
6. Pour into dish
   Transfer to a greased baking dish (or individual ramekins).
7. Water bath (important!)
   Place the dish inside a larger pan. Fill the outer pan with hot water halfway up the sides of the custard dish.
8. Bake
   Bake for 50–60 minutes (less if using small ramekins), until the center is just set but slightly jiggly.
9. Top & cool
   Sprinkle with nutmeg or cinnamon. Let cool, then chill in the fridge for at least 2 hours.

🍽️ Serving

Serve cold or slightly warm, topped with a dollop of whipped cream—just like in your image.

💡 Tips for Perfect Custard

• Don’t skip the water bath—it prevents curdling and gives that silky texture.
• Avoid overbaking; custard continues to set as it cools.
• Warm milk = smoother custard, but never boiling.