Gently flavored by blackstrap molasses – a mineral-rich, natural sweetener – this custard has quickly become a favorite dessert in our home, and one my four-year-old relishes. Molasses custard is well-suited to winter’s supper tables – it’s soft, sweet and satisfying. Dense in wholesome fats from pastured egg yolks and fresh cream, molasses custard is not a particularly light dessert, though it is dense in vitamin A, riboflavin, selenium, phosphorus and calcium.
By February 16, 2010Published:
- Yield: Approximately 6 Servings
- Prep: 45 mins
- Cook: 45 (baking) mins
- Ready In: 1 hr 30 mins
In searching through my vintage cookbooks, I happened across a recipe for molasses custard, and I fell in love. The original recipe didn’t produce a smooth custard, and broke easily, but the inclusion of a greater fat content due to the use of egg yolks, as opposed to whole eggs, and cream as opposed to milk produced a creamier, rich custard. This recipe is adapted from the Ladies Home Journal Cookbook, published in 1960. This recipe was featured in February’s Recipe Cards.
- butter (for greasing the custard dish)
- 8 pastured egg yolks (slightly beaten)
- 1 quart heavy cream OR 2 cups heavy cream and 1 cup whole milk, (not ultra-pasteurized)
- 1/4 cup blackstrap molasses
- dash unrefined sea salt
- Preheat your oven to 350 degrees Fahrenheit.
- Grease a large custard dish, soufflé dish or individual ramekins and set them aside.
- Gently stir beaten egg yolks, one quart heavy cream or two cups heavy cream and two cups whole milk together with one-quarter cup blackstrap molasses and a dash unrefined sea salt until well-blended and uniform in color.
- Pour the mixture into your greased dish or individual ramekins and place them in a deep baking dish, filing the baking dish dish with enough warm water to reach a depth of about one inch.
- Bake the custard for about forty minutes or until a toothpick inserted into the center of the custard comes out clean.
- Serve immediately as this dish does not store well.