Amish Baked Custard

4. Gently warm the milk and cream together in a saucepan until it’s just hot to the touch. This little step is what gives the custard its silken consistency.
5. Gradually add the warm milk mixture to the eggs, whisking continuously but gently to keep things smooth and to prevent scrambling your lovely base.
6. Pour the mixture through a fine-mesh sieve into the custard cups. This is your secret to a perfect, lump-free texture.
7. Place the filled cups in a baking pan and pour hot water into the pan around them, about halfway up the sides of the cups. This water bath is your custard’s BFF – it ensures even cooking and a creamy finish.
8. Carefully slide the pan into the preheated oven and bake for about 45 to 50 minutes, or until set but still slightly wobbly in the middle.
9. Once done, remove the custard cups from the water bath and let them cool. Then, chill in the refrigerator for at least 2 hours before serving.
Variations & Tips
– If you’re keeping an eye on your dairy intake, you can use 3 1/2 cups of 2% milk in place of the whole milk and heavy cream.
– For a dairy-free version, swap out the milk and cream for full-fat coconut milk. It’ll give your custard an exotic twist!
– If you’re sweet enough and want to cut back on sugar, reduce the amount to 1/2 cup and see if it suits your taste buds.
– A pro-tip: baking custard can be daunting with the potential for cracks. To avoid this, make sure not to overbake and cool the custards gradually after taking them out of the oven.
Remember, Amish Baked Custard, like life, is about enjoying the simple things, taking your time, and savoring each moment (or spoonful). So take a breather, whisk slowly, and anticipate the creamy goodness that awaits you!