Amish Baked Custard

Instructions
1. Prep & Preheat
Preheat your oven to 325°F (165°C).
Set out either:
Six 6-oz ramekins, or
One 2-quart baking dish (like a deep pie or casserole dish)
Place your chosen dish(es) in a large roasting pan with high sides—this will hold the water bath.
2. Make the Custard Base
In a large heatproof bowl (glass or metal), whisk together the sweetened condensed milk and hot water until smooth and well combined. Set aside to cool slightly.
In a separate bowl, beat the eggs with a whisk or hand mixer until pale, light, and slightly fluffy—about 2–3 minutes.
3. Temper the Eggs
Slowly pour about ½ cup of the warm milk mixture into the beaten eggs while whisking constantly. This “tempering” step prevents the eggs from scrambling when combined with the hot liquid.
Gradually whisk the tempered egg mixture back into the remaining milk mixture. Stir in the vanilla extract and salt until fully incorporated.
4. Fill & Bake
Pour the custard evenly into your ramekins or baking dish.
Carefully place the roasting pan (with custard inside) into the preheated oven.
Pour hot water into the roasting pan until it reaches ½ inch up the sides of the custard dishes. This water bath (bain-marie) ensures gentle, even cooking and prevents cracking.
Bake:
Ramekins: 55–60 minutes
2-quart dish: 1 hour 35–40 minutes
The custard is done when the edges are set but the center still jiggles slightly, and a knife inserted near the center comes out clean.