Ingredients:
- 1 (14 oz) can of sweetened condensed milk
- 4 cups hot water
- 6 eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- Nutmeg for garnish
Equipment:
- Large glass or metal mixing bowl
- Separate medium mixing bowl
- Whisk or electric mixer
- Ramekins or a 2-quart baking dish
- Baking pan with high sides for a water bath
Preparation:
- Preheat the Oven:
Begin by preheating your oven to 325°F (163°C). This allows the oven to reach the right temperature for baking while you prepare the custard. - Mix Milk and Water:
In a large glass or metal bowl, combine the sweetened condensed milk and hot water. Stir until the mixture is uniform. This diluted mixture will form the base of your custard. - Beat the Eggs:
In a separate medium bowl, beat the eggs using a whisk or an electric mixer until they are light in color and fluffy. This introduces air into the eggs, helping the custard to have a lighter texture. - Temper the Eggs:
To temper the eggs, gradually pour a small amount of the hot milk mixture into the beaten eggs while whisking continuously. This prevents the eggs from cooking prematurely when combined with the hot liquid. - Combine Egg and Milk Mixtures:
Slowly add the tempered eggs back into the remaining hot milk mixture, stirring continuously to ensure a smooth blend. - Add Flavorings:
Stir in the vanilla extract and salt into the custard mixture. These enhance the flavor and balance the sweetness of the condensed milk. - Prepare for Baking:
Pour the custard mixture into ramekins or a 2-quart baking dish. If using ramekins, place them on a baking pan with high sides. - Set Up the Water Bath:
Place the pan in the oven and carefully pour hot water into the pan around the ramekins or baking dish until the water reaches about half an inch in depth. This water bath helps to regulate the temperature and ensure gentle cooking of the custard. - Bake the Custard:
Bake in the preheated oven for about 1 hour if using ramekins, or 1 hour and 40 minutes if using a larger baking dish. The custard is done when a knife inserted in the center comes out clean. - Cool and Garnish:
Allow the custard to cool at room temperature for about 1 hour. Before serving, sprinkle a little nutmeg over each custard for a classic garnish. - Serve:
The custard can be served warm or you can refrigerate it to serve chilled, according to your preference.
This detailed recipe should help you make a perfect Amish Baked Custard, complete with tips for ensuring a smooth and delicious dessert. Enjoy your baking!
