Amish Egg Custard Recipe
Baked egg custard is comfort food that’s been around for generations. And eating this old-fashioned Amish egg custard will make you feel like you’re at grandma’s house again.
It’s a slightly sweet, creamy, and smooth custard that’s great for breakfast, dessert, or snack anytime.
And this Amish custard recipe makes a large batch, so you’ll have enough to enjoy for several days or to feed a crowd.
Old-Fashioned Egg Custard
What is egg custard?
Custard is a culinary preparation made by blending eggs with sweetened milk or cream. It’s usually thickened with eggs, cornstarch, flour, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce to the thick pastry cream used to fill éclairs.
Egg custard consists of a higher ratio of eggs to milk. It is thickened by the coagulation of the egg proteins, which is achieved by gently heating the custard.
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Baked Egg Custard
You can bake 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 9×13″ metal pan. (It’s important to use a metal pan.)
And you don’t have to bake it in a water bath. 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 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 over-abundance of eggs.
I make this recipe for egg custard or deviled eggs. They’re both great ways to use up a lot of eggs.
If I have too many whites, I’ll make this delicious Angel Food Cake. Or if I have too many yolks, I’ll make Amish Peanut Butter Cream Pies.
There are lots of ways to use up extra eggs and make delicious food your family will enjoy.
Easy Egg Custard Recipe
This homemade egg custard is very easy to make. Simply scald the milk (Scalding the milk helps to create a smoother consistency) and add the remaining ingredients.
Pour it into a 9×13″ metal pan and bake for 3 minutes.
Turn off the heat and leave it set in the oven for several hours until the oven has cooled.
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.
More Amish Recipes Using Eggs
Amish Homemade Ice Cream Recipe
Vanilla Cornstarch Pudding Recipe
Amish Pumpkin Custard Pie Recipe
Egg Custard (Amish Custard Recipe)
Ingredients
- 8 c. whole milk
- 12 large eggs
- 1 c. white sugar
- 3/4 c. brown sugar
- 1 Tbsp. all-purpose flour
- 1/4 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. Bring to almost boiling. (Unless you stir constantly, a skin will form on the top, but it can easily be removed.)8 c. whole milk
- In a separate bowl, beat the eggs until light. Add the sugars, flour, and salt. Beat well.12 large eggs, 1 c. white sugar, 3/4 c. brown sugar, 1 Tbsp. all-purpose flour, 1/4 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°. 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 and refrigerate for up to a week.
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 🙂
I’m glad that you’re here!