Old Fashioned Amish Egg Custard Recipe

This old-fashioned egg custard is smooth and silky. It is a versatile dessert that can be served both warm and cold. The comforting flavors of cinnamon with a hint of nutmeg are a treat for your taste buds!

 Egg custard is a classic dessert found in most Amish farmhouses because it uses a lot of eggs and milk. Of all the Amish recipes I have, this is one of my favorites because it’s quick and easy to make.

This is a great make-ahead dessert. And my favorite part? It’s made in individual servings, so all you need to do is grab a jar of custard and a spoon and you’re all set!

Most custard recipes call for a thickening agent like flour or cornstarch. However, in this recipe the eggs act as a thickening agent. The proteins in the eggs give this custard a smooth and creamy texture.

While some recipes require custard cups and bake time, this stove-top version uses half pint jars and a hot water bath method. The first time I tried to bake custard in ramekins, the result was a chunky, grainy custard. The next time I made it, I stuck to my tried and true method and it produced a smooth custard that my family enjoyed.

The beauty of this Amish egg custard recipe is that it only requires a few simple ingredients.

Ingredients:

Eggs at room temperature

Whole milk

Vanilla extract 

Cinnamon

Salt

Ground nutmeg (optional): A small sprinkle of nutmeg is all that is needed to give this creamy custard a pop of flavor.

Substitutions:

Milk. Use low-fat milk if you don’t have whole milk. 

For a dairy-free version, use almond milk in place of regular milk for a creamier mouthfeel

Vanilla extract. Use 1/4 teaspoon vanilla bean paste. I don’t recommend using imitation vanilla flavor.

Nutmeg: A fine grating of fresh nutmeg can be used instead of pre-ground.

Make the egg custard:

Start by preparing 4 half-pint jars, also known as jelly-jars. You want to ensure the glass is free of chips and cracks. I recommend using a high-quality jar. Ball or Kerr are some of the brands I have in my kitchen.

Set the jars aside while you mix the custard ingredients.

In a large mixing bowl, beat the eggs and spices until foamy. Mixing the spices with the eggs will prevent the spices from forming clumps and not being incorporated into the custard mixture.

Add milk, salt, and vanilla and whisk to combine.

Divide the mixture between the jars.

Set the jars into a stockpot. I used a 4-quart stockpot, but a large saucepan would work too. Whatever you choose needs to have higher sides so that you can cover the pot with a lid during the final step of the process.

Add enough water to cover the sides of the jars halfway.

Bring the water to a boil over medium heat. Leave the lid off so the steam doesn’t cause condensation to drip into the jars.

Once the water reaches a boil, remove from heat and cover the pot with a lid. 

Allow the jars to sit in the hot water for 1 hour, or until the center of the custard is soft-set, but not runny. It will set more as it cools. For best results, don’t lift the lid during the setting process. This would allow heat to escape, causing the custard not to set properly.

Remove the custard from the water and allow to cool to room temperature.

​This dessert can be enjoyed warm for a comforting dessert, or chilled with whipped cream and fresh fruit for a warm weather treat.

To store the egg custard:

 Once the custard has cooled to room temperature, cover the jars with plastic wrap or a lid and store in the fridge for up to a week.