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Among the many classic desserts out there, custards are one of the most pleasing. They’re easy to eat and have a richness that no pudding can touch thanks to a generous amount of eggs in the mix. Not surprisingly this type of dessert is often referred to as an egg custard, but it’s also called an Amish custard. The Amish are well known for their decadent desserts and made-from-scratch delicacies, as you’ll know if you’ve ever bought any Amish treats in your travels. But, this was once a popular dish all across the country- particularly in farming areas where fresh eggs were plentiful.
This recipe is simple, but produces a spot-on custard every time.
To begin making this recipe you’ll need to combine a can of sweetened condensed milk and some hot water. Then temper the eggs by adding a little bit of the hot milk mixture into the beaten eggs. Repeat a few times and then you can combine both bowls fully.
Only after the eggs have been tempered should you add in some vanilla extract. Then pour the mixture into ramekins to bake or use a 2-quart pan and then dish out individual servings at dessert time.
You can, of course, add some whipped cream or berries on top of your custard. But, this simple and elegant dessert needs nothing but a sprinkle of nutmeg on top to be wonderfully delicious. Use freshly grated nutmeg if you can since that gives the most delightful flavor.
This luscious custard is so creamy and so filled with vanilla flavor that it’s no wonder people have been loving it for generations. It can be a nostalgic treat for many and well worth the bake time to recreate a dessert that holds such fond memories.
Ingredients:
- °1 can (14 ounces) sweet condensed milk
- °4 c hot water
- °6 eggs
- °2 tsp vanilla extract
- °1/4 tsp salt
- °Nutmeg to garnish
Instructions:
Preheat oven 325 degrees F . Blend condensed milk also hot water in glass or metal bowl.In other bowl, whisking eggs until light in color also frothy to the touch. Pour a little of the hot milk mixture into the eggs until smooth, then mix well. Add vanilla and salt. Pour into ramekins and place on a high-sided baking sheet. Or use 2-quart baking dish instead.Placing tray in the oven & fill it with half an inch of water. Baking for 1 h or to a knife comes out clean. If using a larger baking dish, baking for 1 hour and 40 mn.Leave the cream to cool for an hour. Sprinkling with nutmeg and serve hot or chilled to serving chilled.
Enjoy!
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