Amish Baked Custard

1. Begin by preheating your oven to 350°F (175°C), my dear, so it’s ready for your custard.

2. In a large bowl, whisk together the eggs, sugar, and salt until well blended and the mixture starts to lighten in color.

3. Stir in the vanilla extract to give it that homely essence.

4. Gently warm the milk and cream in a saucepan over medium heat; you’re looking for a soothing warmth, not a boil.

5. Gradually add the warm milk mixture to the eggs, stirring constantly to marry them without causing a fuss.

6. Strain this liquid through a fine-mesh sieve into a large pitcher or bowl to ensure a smooth custard, free of bits and bobs.

7. Carefully pour the mixture into six custard cups or ramekins, and whisper a sprinkle of nutmeg or cinnamon over each if you like.

8. Place the ramekins in a deep baking pan and pour hot water into the pan until it comes about halfway up the sides of the custards – a water bath, it’s called.

9. Bake in the preheated oven for 45 to 50 minutes, until the custards are just set but still a tad jiggly in the center. Loving patience is key.

10. Remove from the oven and the water bath and let them cool. Then, if you can wait, chill the custard in the refrigerator for a bit more firmness and a refreshing chill.

11. Serve these cups of comfort with gratitude and a spoon.

Variations & Tips:

Now, for a little twist on tradition, you can replace vanilla with a tablespoon of bourbon or a dash of almond extract for a different kind of warmth. For those who prefer less sweetness, reduce the sugar ever so slightly, and make sure to taste the mixture before baking. Feel free to play with the ratio of milk to cream to suit your preference for richness. And, if you find yourself without ramekins, don’t fret – pour the whole lot into a pie dish for one big, beautiful custard. Just remember to watch the baking time, as it might need a slight adjustment. Trust your instincts, honey – they’ve gotten us this far.