Eating old-fashioned Amish egg custard might make you feel like you're at grandma's house again. It is a classic comfort food that's been around for generations.
Egg custard consists of a high ratio of eggs to milk. It is thickened by the coagulation of the egg proteins, which is achieved by gently heating the custard. It's a slightly sweet, creamy, and smooth custard that's great for breakfast, dessert, or snack anytime.
This Amish baked egg custard recipe makes a large batch (a whopping 9x13" pan full), so you'll have enough to enjoy for several days or to feed a crowd.
Table of Contents
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Ingredients
- Milk provides the base liquid for the custard. Whole milk will give the best results. It adds richness and creaminess to the custard compared to lower-fat alternatives.
- Eggs act as the primary thickening agent and binder. They contribute to the custard's smooth texture and help it set during baking.
- White Sugar adds sweetness, balancing the richness of the eggs and milk.
- Brown Sugar adds depth of flavor and a subtle caramel note. The amount used can be adjusted based on personal preference for sweetness and richness.
- All-Purpose Flour acts as a thickening agent, helping to stabilize the custard and prevent it from becoming too watery.
- Salt enhances the flavors of the other ingredients.
- Vanilla Extract adds a warm, aromatic flavor.
- Cinnamon and Nutmeg are spices that add warmth and depth of flavor, complementing the sweetness of the sugars and the richness of the eggs and milk.
How to Make Easy Egg Custard
This homemade egg custard is very easy to make.
- Preheat Oven:
- Preheat your oven to 475°F (245°C).
- Scald the Milk:
- Pour the milk into a heavy-bottom saucepan and place over medium heat.
- Heat until a skin forms on the top, but do not let it boil. (Scalding the milk helps to create a smoother texture. It involves heating the milk until it's just below the boiling point - approximately180°F. Steam will begin to rise, and a skin will form on top.)
- Prepare the Egg Mixture:
- While the milk is heating, beat the eggs in a separate bowl.
- Add the white sugar, brown sugar, flour, and salt.
- Beat the mixture until fully combined.
- Temper the Egg Mixture:
- Slowly add about a cup of the hot milk to the egg mixture, whisking constantly to temper it.
- Gradually add the tempered egg mixture back into the saucepan with the remaining milk, whisking continuously.
- Add Vanilla:
- Remove the saucepan from the heat.
- Stir in the vanilla extract.
- Prepare for Baking:
- Immediately pour the custard mixture into a 9 x 13-inch metal pan. Do not use a glass pan.
- Sprinkle the top of the custard with cinnamon and nutmeg to taste.
- Bake the Custard:
- Place the pan in the preheated oven.
- Bake the custard for 3 minutes at 475°F (245°C).
- Cool in the Oven:
- After 3 minutes, turn off the oven. Do not open the door.
- Let the custard sit in the oven for several hours until the oven has cooled.
- Refrigerate:
- Remove it from the oven, cover, and refrigerate.
I recommend setting a timer for about 3 hours later to remind you to remove the custard and place it in the refrigerator. (Once, I forgot about my egg custard and left it sitting in the oven overnight.) So if you think you might forget, set yourself a reminder.
Tips
- When scalding the milk, be careful not to let it boil, as this can cause it to curdle.
- Tempering the egg mixture with a small amount of hot milk helps to gradually raise its temperature, preventing the eggs from curdling when added to the hot milk.
- Using a metal pan for baking helps to evenly distribute the heat, resulting in a more consistent texture throughout the custard.
- Allowing the custard to cool in the oven after baking helps it to set and prevents it from cracking as it cools.
- Refrigerating the custard for at least a few hours before serving allows it to set fully and enhances its flavor.
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No Water Bath Baked Egg Custard
You can bake old-fashioned egg custard in several different ways, and it's fun to bake it in little individual ramekins that are placed in a water bath.
However, this Amish egg custard recipe makes a large batch. So you would need a lot of ramekins to bake it in. Therefore, we take the easy route and bake this creamy egg custard in a 9x13" metal pan. (It's important to use a metal pan.)
And you don't have to bake it in a water bath. Yay! For this custard recipe, we bake it at a high temperature for a few minutes and then let it sit in the oven as it cools. It comes out smooth and creamy every time.
Recipes To Use Up Eggs (Whole Egg Custard)
This traditional egg custard is made with a dozen of whole eggs. So if you have a lot of eggs on hand, here's a good recipe to use them up.
A lot of Amish families raise at least a few chickens to give them a supply of fresh eggs. And if you've ever had the privilege to raise chickens, you'll know that at certain times of the year, they lay more eggs than others.
I have several hens, and sometimes they'll lay more eggs than what our family can eat. So I look for recipes to use up my overabundance of eggs.
I make this recipe for egg custard, deviled eggs, or pickled eggs with beets. They're all great ways to use up a lot of eggs.
If I have too many whites, I'll make this delicious Angel Food Cake. Or make Amish Peanut Butter Cream Pies with extra yolks.
There are lots of ways to use up extra eggs and make delicious food your family will enjoy.
Can I Use 2% or 1% Milk?
For the best results, I highly recommend using whole milk. 2% should work although it won't be as creamy and may not set up as firm. I would not use 1% milk unless you substitute a cup of milk with heavy cream.
Can I Halve This Recipe?
Yes, you can. Just divide the ingredients in half and bake it in a deep 9" square dish. Bake as directed in the recipe.
Is Egg Custard the Same As Custard?
There is a difference between custard and egg custard, though the terms are often used interchangeably. All egg custards are custards, not all custards are egg custards. Egg custard emphasizes the use of eggs as the sole or primary thickening agent.
- Custard:
- Custard is a general term for a variety of dishes made from milk or cream thickened with egg yolks, and sometimes also with starch (such as flour or cornstarch). Custards can be sweet or savory, and their texture can vary from a pourable sauce to a thick, sliceable dessert.
- Egg Custard:
- Egg custard specifically refers to custards where eggs (typically whole eggs) are the primary thickening agent. It has a smooth, creamy texture. This type of custard relies on the coagulation of the egg proteins to thicken and set the mixture.
I hope you enjoy egg custard! If you try this recipe for Amish baked custard, I'd love it if you left a comment and star rating below. Thank you!
And, If you enjoy Amish egg custard, then you should also try my recipe for Amish custard pie!
📖 Recipe Card
Egg Custard (Amish Custard Recipe)
Ingredients
- 8 c. whole milk
- 12 large eggs
- 1 c. white sugar
- ¾ - 1 c. brown sugar
- 1 Tbsp. (heaping full) all-purpose flour
- ¼ tsp. salt
- 1 tsp. vanilla
- cinnamon and nutmeg, to taste
Instructions
- Preheat the oven to 475°.
- Pour the milk into a saucepan over medium heat and scald it. (Heat until a skin forms on the top - almost boiling.)8 c. whole milk
- In a separate bowl, beat the eggs. Add the sugars, flour, and salt. Beat well.12 large eggs, 1 c. white sugar, ¾ - 1 c. brown sugar, 1 Tbsp. (heaping full) all-purpose flour, ¼ tsp. salt
- Add about a cup of the hot milk to the egg mixture to temper it. Slowly add the egg mixture to the milk, whisking as you are pouring it in. Remove from the heat and add the vanilla.1 tsp. vanilla
- Immediately pour the custard mixture into a 9 x 13" metal pan. Do not use a glass pan!
- Sprinkle the top of the custard with cinnamon and nutmeg, as desired.cinnamon and nutmeg, to taste
- Bake the custard for 3 minutes at 475°. Do not open the oven door. Turn off the heat and let the custard sit in the oven until the oven is cool. (At least 2 hours.)
- Remove the custard from the oven, cover, and refrigerate for up to a week.
Notes
- Whole milk works the best. If all you have is 2% milk, add some heavy cream.
- When scalding the milk, be careful not to let it boil, as this can cause it to curdle.
- Tempering the egg mixture with a small amount of hot milk helps to gradually raise its temperature, preventing the eggs from curdling when added to the hot milk.
- Using a metal pan for baking helps to evenly distribute the heat, resulting in a more consistent texture throughout the custard.
- Allowing the custard to cool in the oven after baking helps it to set and prevents it from cracking as it cools.
- If you're like me, you may want to set yourself a timer or reminder to remove the custard from the oven in about 2 to 3 hours.
- Refrigerating the custard for at least a few hours before serving allows it to set fully and enhances its flavor.
Conchita
Hi, just have a question, the mold will need to be greased or put it in parchment paper? I want to make the recipe but I am afraid that maybe the custard can be glued to the walls of the mold. Thank you šš»
Anna
What kind of mold are you using? I recommend baking this in a 9x13" metal pan. I never grease mine, but I suppose it wouldn't hurt.
Anna
Love this stuff!
Joyce Hendricks
This is just an amazing recipe my mother made it years ago. Never got the recipe it is so smooth and creamy just melts in your mouth so much flavor my husband just loves it thanks so much for sharing all these wonderful Amish recipes. I love to cook and this is just delicious. Such a light treat after a meal . Or just a cold slice with a cup of tea Thanks. Going to try the Best Oatmeal Fudge Cookie Bars . Could you make them sometime with dates or is their a different ones for a date square one thanks .
Anna
I'm so glad you enjoy it! I would probably try a different recipe with dates.
Kat
When I saw comments about it coming out watery, I changed up the recipe (but cut it in half) so I did 3 cups of raw goat milk with 1 cup of heavy cream, I did 4 whole eggs + 4 egg yolks and I left the oven on for 10 minutes before turning it off to cool for 2 hours. It was more firm and no water separated out
Anna
Thanks for that info.
Jackie Hutson
In amounts: Brown sugar. Is that supposed to be 3/4 c or 1 c. Or does that mean 3/4 c plus 1 cup.??? Sometimes Iām kind of dense so forgive my dumb question and answer it anywayš„“š„°š
Anna
It means you have an option. Either add 3/4 cup, or if you want it sweeter, add up to 1 cup. (3/4 cup up to 1 cup)
Kari
Complete failure and waste of ingredients. Followed instructions as written and it hadnāt baked/ set-up at all- a liquid mess that I had to throw out.
Anna
I am so sorry that it didn't work for you. It is a tried and true Amish recipe, and I have made it many times, it always sets. Not sure what the problem is why it wouldn't set? Heated the milk to almost boiling? 12 eggs? Baked immediately at 475? Left it sit in the oven until cool?
mimi
my young chickens have just begun giving me eggs - so your recipe is wonderful in that it uses lots! working with what i have here, i substituted goat milk for cow (i know it's lower in fat), unbleached raw sugar for both white and brown, and, finally rice flour for all-purpose wheat flour. the results were delicious but quite a lot of water separated out...
Anna
I often have a little bit of water that leaks out, but using lowfat milk will produce a more watery custard. And if your eggs are small, you may want to add extra.
Brandi
My custard didn't set up...at all. Still a liquid mess. Any tips? I used raw whole milk.
Anna
I'm sorry to hear this. Did you follow instructions - heat milk? Add 12 beaten eggs? I see absolutely no reason as to why it wouldn't set if instructions were followed.
Katie
First time with this recipe and it was very yummy. Its only my second custard I've ever made. This one was Much better as far as flavor and creaminess, but it was still watery. How do I not get all the extra water with custards?? Followed recipe exactly. I used my cordless immersion blender to blend the eggs and sugar together then whisked it with the milk. Did I mix/whisk it too long?
Anna
According to some people, Watery custard can sometimes be the result of overcooking/bringing the temperature too high. I just made this the other day, and it turned out a bit watery and not quite as firm as normal. I blamed it on the fact that I heated my milk too early. I was baking something else, so my milk had to sit on the burner waiting till I could get it mixed and put into the oven. Not sure if my milk was overheated? But I have one Amish recipe that's pretty much exactly the same as this one that says to bring the milk to a rolling boil. So I'm not sure if that's a problem? But that's my guess. Heat the milk only until a skin forms on the top, then immediately finish it.
Lori
This is the first time I made custard and I was a little nervous. The custard was delicious! Very easy to make also. Can't wait to make it again. I did half the recipe and it turned out fine. I will be checking out some of your other recipes. Thanks!!!
Anna
Thank you for leaving a comment. I'm so glad it turned out for you.
Karen Glavin
Excellent!!! thanks
Anna
You're welcome! Thank you for taking the time to leave a comment.
Kim
This looks easy and delicious! I see other recipes you have posted but wondered if you have one for cinnamon buns
Anna
I have a sticky buns recipe... https://amish-heritage.org/amish-sticky-buns-recipe/
And just an FYI, if you're ever looking for a recipe on my site, there is a magnifying glass/search bar on my page. If you type in what you are looking for, it should pull it up if I have it.
Anne Kolesar
Can this recipe be halved? I guess I will find out, as I live alone and want to try it today!
Anna
I hope it worked out for you. I wouldn't see any reason why that should not work.
maz
I made this tonight and it was delicious. Thank you. I reduced the sugar to half cup each of white and brown, but did add a little grating of jaggery (Indian sugar). Since I didn't have the right sized metal pan, I used a trusted metal (greased with butter) and a glass pan (un buttered). The glass pan version turned out cracked and broken on top, but still delicious. The metal pan turned out even, non cracked. To those that ask about the flour, trust me, it stops it from being too watery. Use something equivalent if you don't want to use flour. My new favourite recipe. Now to work on getting a crust on the top.
Anna
Thank you for the comment.
LucyinAust
Just made it ā¦ delicious but I think the instruction ābeat the eggs until lightā is a bit misleading ā¦ I beat the eggs using the kitchenaid until pale - they fluffed up lots ā¦ which then made the mix too big for the pan - but when it was baked, it flattened down lots. So Iām would say, just mix the eggs with a fork/whisk until the yolks are broken up ā¦ no need for a beater!!
Mine also turned out rather beige!!! The brown sugar made it - brown! I would perhaps make again without the brown sugar to keep the pretty egg colour.
It was very quick to create and baked perfectly. I also made a half quantity as I did not have enough milk.
The texture reminds me of a crƩme caramel - but without the extra caramel sweetness and therefore much more to my liking! We ate it immediately after 2 hours in the ove and it was warm, delicious and perfectly set. Thanks for sharing the recipe.
Anna
Thank you for your feedback.
Kaitlin
Just made this today, and the flavor was great! I have some amazing super smooth and creamy bites and some scrambled spots. What might need to be adjust to avoid the scrambled curdy texture?
Anna
I would assume that a curdy texture has something to do with pouring the eggs into the hot milk. Did you temper it by adding some hot milk to the eggs first before adding them to the pot. It's important to add hot milk slowly and whisk while adding so that it gets mixed in before it has a chance to cook the eggs. And the same when adding the tempered eggs to the hot milk, pour them in slowly while whisking. Eggs cook very quickly when they hit hot milk, so the goal is to make sure they gets mixed in quickly before they can get cooked.
I'm sorry it didn't turn out for you! Better luck next time.
Susan
Can it be made without the added flour?
Anna
I haven't tried it without the flour, but it's so little bit that I really don't think it would matter to leave it out. The eggs are what thickens it. Although, the flour might help prevent it from getting watery on the bottom.
Becky
Flour stops it from getting wet or watery. Use it.
Barry
I haven't tried this yet but it sounds delicious I was wondering if you could use this custard to make a pie or if that's a different kind?
Anna
I've never tried making a pie with egg custard. I suppose you could, but you'd have to use a pre-baked crust. I'd probably use a recipe that's specifically for pie.
Cornelia Barlow
Can this be canned as well?
Anna
I've never tried it, and I've never heard of canning egg custard. So, I don't know. Sorry!
Renee Schwagerl
My first batch is in the oven, and I am ready to rate it!! I have looked for a non-water-bath recipe, as my German grandmother made excellent custard, and was not able to lift a water bath pan in her later years. I have no record of her method, so I am really excited about this, made in a pan and using a dozen eggs! Thank you!
Anna
You're welcome! I hope you're enjoying it.
Renee Schwagerl
Yes! This recipe is wonderful! I will continue to use it, and can see it being a great gift for anyone, when a homemade treat is needed! Excellent!
Libra
Fantastic! Thank you! The BEST egg custard recipe ever! In the past, I have ruined many batches and this recipe solves all of the issues- no water bath, no risk if cooking too fast, not wet & watery - perfect every time!
Anna
I'm so glad you are enjoying it!
Trish C.
Ohhh my GOODNESS!!!!! If you want good recipes that EVERYONE is going to love, look no further. This custard was beyond AMAZING and I can't wait to try more recipes this summer and all year long.
This is the best of the best comfort food. I wish that I could take a vacation and spend a week in an Amish kitchen learning from these wonderful ladies, not only about food, but about their beautiful culture. Having access to these recipes is a blessing to me and my family. Thank you Anna for taking the time to create this blog and share you're family recipes.
Anna
I'm so glad you enjoyed it! Thank you for the kind comment.
Becky
Made this and I loved it. My husband and I finished it in 2.5 days!!! So easy!!
Anna
So glad you enjoyed it!
Bridget
I'm egg-cited to make this! I grew up and still line in Lancaster County and just happened to find your page awhile back when I was looking for a TRUE shoofly pie recipe. I love that you're sharing recipes you grew up with and I enjoyed reading your personal story. Everyone's is different (Amish or not!). I haven't had much interaction with the Amish in Lancaster as I usually don't see them around in the context you'd strike up a conversation with. Usually just passing by on scooters/buggies/etc. There are several Amish greenhouses I go to, though, as well as Mennonite. Thanks again for sharing your fav foods š
Anna
I'm glad that you're here!