Heat the Oven: Warm up your oven to 325°F (163°C). Make sure the rack is in the middle.
Get the baking dish ready:
Grease a 9×13-inch baking dish or ramekins to bake the custard in.
Mix the eggs and sugar together:
Add the eggs and powdered sugar to a big bowl and mix them together using a whisk.
Add Salt and Vanilla: Add the salt and vanilla extract and mix them in well to make sure the tastes are spread out evenly.
Heated Milk:
Warm the milk in a pot over medium-low heat until it’s almost boiling. Watch out that it doesn’t boil.
Mix the ingredients together:
Pour the warm milk into the egg mixture slowly while mixing all the time to keep the eggs from breaking.
Mixture of Strains:
Through a fine-mesh sieve into another bowl or right into the prepared baking dish will make the custard smoother.
Pour into baking dish: Strain the custard into the baking dish or ramekins that have been greased.
Bake:
Put the baking dish in an oven that has already been heated up. Bake for 45 to 55 minutes, or until the custard is mostly set around the edges but still a little wobbly in the middle.
Cool: Let the custard cool to room temperature, then put it in the fridge for at least two hours, or better yet, leave it there overnight.
Dinner:
If you want, you can sprinkle with ground nutmeg and serve cold.
Hints and changes:
To change things up, add a little cinnamon or nutmeg to the custard mix before you bake it.
If you want a unique taste, try using different oils, like almond or maple.
Top with fresh berries or caramel sauce for an extra sweet touch.
If you use individual ramekins, you may need to shorten the baking time because they cook faster than a bigger dish.
This Amish Baked Custard is a simple but warming dessert that goes well with any meal or can be eaten on its own.
