Old-Fashioned Baked Custard

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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.

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.

Check out my collection of vintage recipes for more inspiration from grandma’s kitchen.

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