Of the many classic desserts, custards are one of the most enjoyable. They are easy to eat and have a richness that no custard can match thanks to the generous amount of eggs in the mixture. Not for nothing is this type of dessert often called “egg custard,” but also “Amish custard.” The Amish are well known for their decadent desserts and homemade treats, as you’ll know if you’ve ever bought Amish treats on your travels. But it was once a popular dish throughout the country, especially in agricultural areas where fresh eggs were plentiful.
INGREDIENTS :
- 1 (14 oz) can sweetened condensed milk
- 4 cups hot water
- 6 eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- nutmeg for garnish
PREPARATION :
- Preheat oven to 325°F. Combine condensed milk and hot water in a large glass or metal bowl.
- In a separate bowl beat eggs until light in color and fluffy in texture. Pour a bit of the hot milk mixture into eggs to temper, then combine them fully. Stir in vanilla and salt. Pour into ramekins and place on baking pan with high sides. Or use a 2-quart baking dish instead.
- Place pan in oven and fill with half inch of water. Bake for 1 hour or until a knife inserted in center comes out clean. If using larger baking dish bake for 1 hour 40 minutes.
- Allow custard to cool for 1 hour. Sprinkle with nutmeg and serve warm or refrigerate to serve chilled.
