Baked Custard (Amish)

Among the many classic desserts out there, custards are one of the most pleasing. They're easy to eat and have a richness that no pudding can touch thanks to a generous amount of eggs in the mix. Not surprisingly this type of dessert is often referred to as an egg custard, but it's also called an Amish custard. The Amish are well known for their decadent desserts and made from scratch delicacies, as you'll know if you've ever bought any Amish treats in your travels. But, this was once a popular dish all across the country - particularly in farming areas where fresh eggs were plentiful. This recipe is simple, but produces a spot-on custard every time.

4 large eggs
½ cup Monk Fruit Sweetener with Erythritol (Granular)
2 cups whole milk
1 tsp. pure vanilla extract

Garnish:
nutmeg, freshly ground

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3).

In a large mixing bowl, beat the eggs and sugar together until well combined. Add the milk and vanilla extract and stir until everything is combined.

Pour the mixture into a baking dish. Place the baking dish into a larger baking dish and add enough water to come halfway up the sides of the baking dish.

Bake for 50-60 minutes or until the custard is set.

Remove from the oven and allow to cool to room temperature.

Sprinkle the top with nutmeg, if desired and serve.

Makes 6-8 servings.