One of the oldest desserts in the Amish tradition — simple, nourishing, made from what was always on hand. A standard batch fills six ramekins.
Ingredients
- 2 cups whole milk (470ml)
- 6 whole eggs
- 1/3 cup sugar (65g)
- 1 teaspoon pure vanilla extract
- Nutmeg, for topping
Method
- Warm milk until just steaming — do not boil.
- Whisk eggs, sugar, and vanilla, then slowly pour in the warm milk while whisking (tempering). Adding it too fast will scramble the eggs.
- Strain through a fine mesh sieve and divide among six ramekins.
- Place ramekins in a roasting pan, add hot water halfway up the sides, and bake at 325°F for 35 to 40 minutes, until just set.
- Cool, then refrigerate until chilled. Top with nutmeg or fresh fruit.
A comforting, nearly free dessert straight from traditional homestead cooking.