Amish Baked Custard
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.
Servings: 6
WW Points: 2–3 Points per serving (depending on your WW plan)
Ingredients
- 2 cups unsweetened skim milk
- 1 cup unsweetened almond milk
- 2 large eggs
- 2 egg whites
- 3 tablespoons granulated zero-calorie sweetener (such as Splenda or Monk Fruit)
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- Ground nutmeg, for sprinkling on top
Instructions
- Preheat the oven to 325°F (163°C).
- Whisk together the skim milk, almond milk, eggs, egg whites, sweetener, vanilla, salt, and cinnamon until smooth.
- Pour the mixture evenly into six ramekins or a 2-quart baking dish.
- Sprinkle a little ground nutmeg over the top.
- Place the baking dish in a larger roasting pan and carefully add hot water to the pan until it reaches halfway up the sides of the dish.
- Bake for 40–50 minutes, or until the custard is set but still slightly jiggly in the center.
- Remove from the water bath, let cool, and refrigerate for at least 2 hours before serving.
WW Points: Approximately 2–3 points per serving (6 servings).
