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Preparing the Custard
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 1-quart baking dish or ramekins if using individual servings.
Mix the Ingredients: In a large mixing bowl, whisk together the eggs until well beaten. Add the milk, granulated sugar, vanilla extract, ground nutmeg, and salt. Whisk until the mixture is smooth and the sugar is dissolved.
Add Butter (Optional): If desired, stir in the melted butter for a richer custard.
Pour and Bake: Pour the custard mixture into the prepared baking dish or ramekins. Place the dish or ramekins in a larger baking pan and add hot water to the larger pan until it reaches halfway up the sides of the custard dish. This water bath helps to cook the custard gently and evenly.
Bake: Bake in the preheated oven for 45-50 minutes, or until the custard is set and a knife inserted into the center comes out clean. The custard should be firm but still slightly wobbly in the center.
Cool: Allow the custard to cool slightly before serving. It can be enjoyed warm or at room temperature.
Serving Suggestions
Garnish and Serve: Optionally, sprinkle with freshly grated nutmeg before serving. You can also top with a dollop of whipped cream or fresh fruit for added flavor and texture.
Kitchen Equipment Needed
1-quart baking dish or ramekins
Large mixing bowl
Whisk
Measuring cups and spoons
Baking pan (for water bath)
Knife (for testing doneness)
Tips and Shortcuts
Water Bath: Ensure the water in the larger baking pan is hot when adding it to the oven. This helps to regulate the temperature around the custard and prevent curdling.
Egg Size: Use large eggs as specified in the recipe for best results. If using medium or extra-large eggs, adjust the baking time slightly.
Custard Doneness: The custard is done when the edges are set and the center is just slightly jiggly. Overbaking can lead to a grainy texture.
Variations
Spiced Custard: Add a pinch of cinnamon, cloves, or allspice to the custard mixture for a spiced version.
Fruit Custard: Fold in fresh or dried fruit such as berries, raisins, or apples before baking for added flavor and texture.
Chocolate Custard: Stir in 1/4 cup of unsweetened cocoa powder for a chocolate twist on this classic dessert.
How to Store Leftovers
Store any leftover Amish Baked Custard in an airtight container in the refrigerator for up to 4 days. The custard can be served cold or reheated gently in the microwave or oven. To reheat, place in a preheated oven at 300°F (150°C) for about 10-15 minutes until warmed through.
Food and Drink Pairings
Amish Baked Custard pairs wonderfully with a cup of coffee, a glass of sweet tea, or a mild dessert wine. For a lighter touch, enjoy it with a fresh fruit salad or a simple, green salad for a balanced meal.
FAQ
Q: Can I use low-fat milk instead of whole milk?
A: Yes, you can use low-fat or skim milk, but the custard may be slightly less rich and creamy. For best results, whole milk is recommended.
Q: Can I make this custard in advance?
A: Yes, the custard can be made up to 2 days in advance and stored in the refrigerator. Just be sure to cover it with plastic wrap or an airtight lid to prevent a skin from forming.
Q: Can I freeze Amish Baked Custard?
A: Freezing is not recommended as it can affect the texture of the custard. It’s best enjoyed fresh or within a few days of baking.
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