HOW TO MAKE AMISH BAKED CUSTARD
Egg custard baked in the oven is a traditional dish that has been passed down through the years. And this traditional Amish egg custard will take you back to your grandmother’s kitchen.
The custard has a touch of sweetness, is silky smooth, and creamy; it may be enjoyed at any time of day for breakfast, dessert, or a snack. This Amish custard recipe creates a huge amount, which means you’ll have enough to eat for many days or to share with a large group of people.
Custard is a dessert prepared by whisking together eggs and milk or cream that has been sweetened. To thicken it, cooks often use eggs, cornstarch, flour, or gelatin. Custard may have a texture that ranges from that of a thin sauce that can be poured to that of a thick pastry cream that is used to fill éclairs, depending on the recipe. The quantity of eggs to milk in egg custard is often greater than in other types of custard. Soft heating of the custard causes the egg proteins to coagulate, making the custard thicker.
Many Amish households keep at least a few chickens so that they always have access to a supply of fresh eggs. And if you’ve ever had the opportunity to care for chickens, you’ll be aware that there are particular periods of the year when hens lay more eggs than at other times of the year. Because I have several chickens, there are occasions when their egg production is more than what our family needs. I have an excess of eggs, so I’m always on the lookout for new ways to cook with them.
THE INGREDIENTS LIST:
8 Cups.Of whole milk.
Large-sized eggs; I used 12.
1 Cup.Of white sugar.
3/4 Cup.Of brown sugar.
1 large spoon.Of all-purpose flour.
1/4 small spoon.Of salt.
1 small spoon.Of vanilla extract.
Ground cinnamon and nutmeg – to taste.
The first thing you need to do is turn the oven up to 475 degrees.
Place the milk in the saucepan and turn the heat to medium. Raise the temperature to nearly a boil. (A skin will develop on the surface of the liquid if you do not mix it often; but, it is simple to remove.)
In a separate dish, whisk the eggs until they are fluffy. Put in the sugars, as well as the flour and the salt. Beat well.
To temper the egg mixture, add about one cup of the warm milk and stir it together. Whisk continuously as you pour the egg mixture into the milk in a slow and steady stream. After taking it off the heat, stir in the vanilla.
Immediately transfer the custard mixture into a metal baking dish about 9 inches by 13 inches. Do not make use of a glass baking dish! If you like cinnamon and nutmeg, you may sprinkle some on top of the custard before serving.
Bake the custard for three minutes at 475 degrees Fahrenheit. After turning off the heat, leave the custard in the oven for as long as it takes for the oven to cool down completely. (At the very least two hours.)
Take the custard out of the oven and store it in the refrigerator for up to seven days.