This old-fashioned baked custard recipe makes a smooth and creamy custard out of not much more than a can of sweetened condensed milk. It is comforting when served warm and refreshing when served cold.
If you like Amish baked custard, this is the dessert for you. It is super simple to make and is lightly sweet and super smooth.
There is something about old fashioned custard and puddings. Most recipes are no fuss and really comforting.
You can double the comfort if a can of sweetened condensed milk is used. Just look at all of the fabulous recipes using condensed milk for confirmation of that.
That is why recipes like baked condensed milk rice pudding and bread pudding with condensed milk are so popular. They taste like a warm hug.
Instead of using rice or bread to give the pudding body, this custard uses eggs to thicken it up. Using condensed milk for both the dairy and the sweetness means you are all but guaranteed a nice smooth texture.
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There is no sugar to leave a gritty texture. All you have to do is make sure the eggs are good and whipped for the perfect smooth creamy finish.
I usually skip the water bath as I get a good texture either way. But you can put the pan in a larger pan with some hot water if you want to stick to tradition.
Just bake the custard until it set, but has a slight wobble. After it has cooled for a while, you can dig in.
Or let it cool, then chill it until cold. Then serve it on its own or with some fruit for an extra special treat.
That’s it! It is a simple vintage dessert that will keep your taste buds and tummy happy.
Grandma’s Recipes
Check out my collection of vintage recipes for more inspiration from grandma’s kitchen.
Old-Fashioned Baked Custard
Ingredients
- 14 ounces sweetened condensed milk
- 6 large eggs
- 3½ cups water
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 325℉
- Heat water in small saucepan until it just starts to boil. Remove from heat.3½ cups water
- In a large mixing bowl, beat eggs until smooth. Add sweetened condensed milk and mix until full incorporated.6 large eggs, 14 ounces sweetened condensed milk
- Slowly drizzle the hot water into the condensed milk mixture, making sure to whisk as you do to keep the eggs from scrambling.
- Stir in the salt and vanilla.2 teaspoons vanilla extract, ¼ teaspoon salt
- Pour into an 8×8-inch pan or ramekins.
- Bake for about 45 minutes if you are using ramekins or 60 minutes if you are using a square baking dish. It is finished when the top looks set and the center has a slight Jell-O like wobble.
- Cool for at least one hour before serving, or chill if desired.
- Garnish with a dusting of nutmeg before serving for a classic finish.
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Recipe didn’t come out at all 🙁 It’s been chilling in the fridge for about 2 hours and its still soup.
I’m so sorry. It’s always disappointing when a recipe doesn’t work. The eggs should have helped it set if they were cooked enough. I wonder if it didn’t get cooked long enough. It should have had a jello consistency coming out of the oven and then it sets more as it chills.
Could you sub warmed milk for water for a richer filling?
Yes, that would be great!
Love all vintage recipes. Taking me back many years to my childhood.
I love them too!
The texture was so smooth and creamy.