Creamy Amish Baked Vanilla Custard Recipe Has Just 4 Ingredients by Donna John

Vanilla is one of my favorite flavors. Honestly, I would pick vanilla over chocolate if that decision had to be made (I hope it never does). Another thing I love is Amish recipes, custards and recipes with minimal ingredients and prep. This creamy Amish baked vanilla custard recipe is all of the above!

The easy four-ingredient custard is made with a can of sweetened condensed milk, water, eggs, vanilla and a pinch of salt. That's it. After it bakes for about 1 hour and 40 minutes (ovens vary, so start checking it after 1 1/2 hours), it's sprinkled with ground nutmeg or ground cinnamon (or a combination of both). You can serve this creamy Amish custard at room temperature or chilled. For me, custard needs to be cold, so I prefer mine chilled.

This old-fashioned custard recipe is one that has stood the test of time. Serve it for dessert and watch everyone's eyes light up – and ask for more!

Cuisine: American
Prep Time: 10 minutes plus time to chill 
Cook Time: 1 hour and 40 minutes (ovens vary)
Total Time: 1 hour and 50 minutes plus time to chill 
Servings: 8

Ingredients

• 1 can (14 ounces) sweetened condensed milk 
• 4 cups hot water
• 6 eggs
• 2 teaspoons vanilla 
• big pinch of salt
• ground cinnamon and/or ground nutmeg, for topping

Here's how to make it: 

1. Stir together the sweetened condensed milk and hot water in a bowl. 
2. In another bowl, beat the eggs until light and fluffy. Add a little of the hot milk-water mixture to the eggs to temper them, then stir both mixtures together. Add the vanilla and salt. 
3. Pour the custard into a 2-quart baking dish or individual ramekins and place in a roasting pan. Pour about 1 inch of hot water into the roasting pan to create a water bath.
4. Bake in a preheated 325-degree F oven for about 1 hour and 40 minutes. Remove from the oven and sprinkle with ground nutmeg and/or ground cinnamon. Cool on the counter for about 1 hour before covering and refrigerating until completely chilled. 

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