Creamy Amish Baked Custard Recipe Can Be Vanilla or Lemon (4 Ingredients) Amish Recipes Desserts Snacks Gluten-free Low Sodium Recipes High Protein Recipes Fruit

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). Lemon, however, comes in a strong second.

Another thing I love is Amish recipes, custards and recipes with minimal ingredients and prep. This creamy Amish baked custard recipe is all of the above! This Amish baked custard is from an old Amish cookbook I bought at a yard sale years and years ago. You can make this creamy custard either vanilla or lemon, which is another plus!

The easy four-ingredient, low-sodium custard is made with a can of sweetened condensed milk, water, eggs and vanilla extract or lemon extract. 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 gluten-free 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

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

Here's how to make it: 

1. Stir together the sweetened condensed milk and hot water in a bowl. (Make sure your water is hot before adding it.)
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 extract or lemon extract 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. Store the custard in an airtight container in the fridge.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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