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Step 3: Mix the Custard Base
Add the 1/2 cup of granulated sugar, 1/4 teaspoon of salt, and 1 teaspoon of vanilla extract to the beaten eggs. Stir until the sugar is dissolved and the mixture is smooth.
Step 4: Heat the Milk
In a small saucepan, heat the 3 cups of whole milk over medium heat until it is warm but not boiling. You want the milk to be hot to the touch, but do not let it simmer or boil, as this can affect the texture of the custard.
Step 5: Combine the Milk and Egg Mixture
Gradually pour the warm milk into the egg mixture, whisking continuously. Adding the milk slowly helps to temper the eggs and prevents them from scrambling. Once fully combined, you should have a smooth custard base.
Step 6: Pour into Ramekins
Carefully pour the custard mixture into the prepared ramekins or baking dish. Fill each ramekin about 3/4 full. If using a single baking dish, fill it with the entire mixture.
Step 7: Add the Water Bath
To create a water bath (bain-marie), pour hot water into the large baking pan until it reaches halfway up the sides of the ramekins or baking dish. This water bath helps the custard cook evenly and prevents it from curdling.
Step 8: Sprinkle Nutmeg (Optional)
If you like, sprinkle a small amount of ground nutmeg on top of each ramekin or over the entire baking dish for added flavor and a classic touch.
Step 9: Bake the Custard
Carefully transfer the baking pan with the water bath to the preheated oven. Bake the custard for 45-55 minutes, or until the edges are set and the center is slightly jiggly. A knife inserted near the center should come out clean, indicating the custard is done.
Step 10: Cool and Serve
Once the custard is baked, carefully remove the ramekins or baking dish from the water bath and place them on a cooling rack. Allow the custard to cool to room temperature, then refrigerate for at least 2 hours or until fully chilled. Serve the Amish baked custard chilled or at room temperature, and enjoy its smooth, creamy texture!
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