Custards are one of the most delicious classic sweets available. Because of the huge amount of eggs in the recipe, they’re easy to eat and have a richness that no pudding can match.

Custards are one of the most delicious classic sweets available. Because of the huge amount of eggs in the recipe, they’re easy to eat and have a richness that no pudding can match. This dessert is commonly referred to as an egg custard, but it is also known as an Amish custard. If you’ve ever purchased Amish snacks on your travels, you’ll be familiar with their delectable desserts and made-from-scratch delicacies. However, this was previously a popular dish throughout the country, especially in farming areas where fresh eggs were available.

To begin, add a can of sweetened condensed milk and some boiling water in a mixing bowl. Then temper the eggs by incorporating a small amount of the hot milk mixture into the beaten eggs. Repeat a few times more, and then fully combine both bowls.

Add the vanilla extract only after the eggs have been tempered. Then, either bake the mixture in ramekins or in a 2-quart pan and serve individual servings at dessert time.

INGREDIENTS
1 can sweetened condensed milk (14 oz)
4 cups boiling water
6 eggs
2 tsp. vanilla extract
1/4 teaspoon salt and 1/4 teaspoon nutmeg for garnish
PREPARATION
Preheat the oven to 325 degrees Fahrenheit. In a large glass or metal dish, combine condensed milk and hot water.
In a separate bowl, whisk the eggs until they are light in color and fluffy in texture. Pour a small amount of the heated milk mixture into the eggs to temper them, then fully combine them. Mix in the vanilla and salt. Place ramekins on a baking sheet with high edges. Alternatively, a 2-quart baking dish can be used.
Fill the pan halfway with water and place it in the oven. 1 hour, or until a knife inserted into the center comes out clean. Bake for 1 hour 40 minutes if using a bigger baking dish.
Allow 1 hour for the custard to cool. Serve warm with a sprinkle of nutmeg, or chill to serve chilled.