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A Taste of Amish Comfort

Carly
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A Taste of Amish Comfort: Creamy Vanilla Custard

A Taste of Amish Comfort

For many, vanilla represents the essence of pure comfort and sweetness. While chocolate may hold a special place in some hearts, there's something undeniably delightful about the simplicity and versatility of vanilla. This sentiment is perfectly captured in Amish Baked Custard, a timeless dessert that celebrates the pure flavor of vanilla in a creamy and comforting way.

Ingredients:

This Amish recipe embodies the beauty of simplicity, requiring just a handful of readily available ingredients:1 (14 oz) can sweetened condensed milk (a pantry staple)

  • 4 cups boiling water (heating water while prepping other ingredients saves time)
  • 6 large eggs (room temperature for even mixing)
  • 2 teaspoons vanilla extract (pure vanilla for the best flavor)
  • 1/4 teaspoon salt (balances the sweetness)
  • Nutmeg (freshly grated for the most potent aroma, optional garnish)

Instructions:

The beauty of Amish Baked Custard lies in its straightforward process. Here's how to create your own bowl of creamy comfort:

  1. Preheat for Perfection: Begin by preheating your oven to 325°F (175°C) to ensure even baking.
  2. Warm Milk Bath: In a large glass or metal bowl, combine the can of sweetened condensed milk with the boiling water. Stir until the condensed milk is fully dissolved.
  3. Whisking Up the Eggs: In a separate bowl, whisk the eggs until light and fluffy. This process incorporates air bubbles, creating a smooth and airy texture in the custard.
  4. Tempering the Eggs: To prevent curdling, slowly whisk a small amount of the warm milk mixture into the beaten eggs. Once incorporated, gradually whisk the remaining milk mixture into the eggs, ensuring everything is well combined.
  5. Flavorful Touches: Stir in the vanilla extract and salt until fully incorporated.
  6. Portioning Perfection: Pour the custard mixture into individual ramekins or a 2-quart baking dish. If using ramekins, place them on a baking sheet with high sides for stability.
  7. Creating a Water Bath: To ensure gentle and even baking, carefully pour about ½ inch of hot water into the baking sheet (or baking dish) surrounding the ramekins (or custard).
  8. Baking Bliss: Bake the custard for 1 hour, or until a knife inserted into the center comes out clean with a few moist crumbs. If using a larger baking dish, baking time may increase to 1 hour and 40 minutes.
  9. A Creamy Revelation: Remove the baked custard from the oven and let it cool completely at room temperature before chilling. The custard sets further as it chills, resulting in a perfectly creamy texture.

Tips & Tricks for a Heavenly Custard:

  • Temperature Matters: Using room temperature eggs ensures a smooth batter and even baking. Take the chill off your eggs by letting them sit on the counter for about 30 minutes before starting.
  • The Power of Tempering: Slowly adding the hot milk mixture to the eggs prevents them from scrambling or curdling.
  • Water Bath Magic: The water bath creates a gentle and moist baking environment, preventing the custard from drying out or cracking.
  • Fresh is Best: While this recipe is forgiving, using fresh vanilla extract will yield the most flavorful custard.
  • Presentation Perfection: Before serving, sprinkle freshly grated nutmeg over the chilled custard for an added touch of warmth and aroma.

Amish Baked Custard is a testament to the fact that simple ingredients and a straightforward process can result in a truly delightful dessert. So, gather your ingredients, embrace the warmth of your oven, and create a bowl of creamy comfort that will evoke a sense of nostalgia and pure satisfaction.

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