Comments on: Molasses Custard

By: Real Food; Where to Buy & How to Use It | Brian-Speaks

Real Food; Where to Buy & How to Use It | Brian-Speaks — Mon, 02 Jan 2012 14:02:44 +0000

[...] those sweets we do prepare at Nourished Kitchen. Sesame-honey Candy is always a favorite as is molasses custard, orange creamsicles and olive oil ice cream with blood oranges. In My Pantry Now: Raw Local Honey, [...]

By: Traditional Foods Pantry | Nourished Kitchen

Traditional Foods Pantry | Nourished Kitchen — Fri, 29 Jul 2011 16:49:37 +0000

By: Nose to Tail | Gingersnaps

Nose to Tail | Gingersnaps — Sat, 07 May 2011 11:45:30 +0000

[...] uses. If you’re not using liquid egg whites (which are costly anyway), save the egg yolks for custard, ice cream, hollandaise sauce, mashed potatoes, or hair [...]

By: Kathryn

Kathryn — Fri, 11 Feb 2011 00:06:32 +0000

A 1960s vintage cookbook – oh dear, I began cooking from one of those. Does that make me vintage as well? Love the recipe and can’t wait to try it.

By: Michelle

Michelle — Thu, 10 Feb 2011 20:01:47 +0000

I am excited to try your Molasses Custard, but do not have any blackstrap molassses. I have “regular” molasses…I forget the brand…the one with the rabbit on the label? Would that be okay to use? I’m sure it’s nutritionally inferior, though.

By: Three Holiday Desserts « The Mommypotamus

Three Holiday Desserts « The Mommypotamus — Thu, 23 Dec 2010 16:46:20 +0000

[...] recipe from Nourished Kitchen takes five minutes to prep and is loaded with rich, healthy fats along with vitamin A, riboflavin, [...]

By: Jennifer

Jennifer — Thu, 23 Dec 2010 00:18:03 +0000

since 1 qt = 4c., it would be as written in the text. i think.

By: Real Food Thanksgiving Round-Up! | Meet Miss Jones

Real Food Thanksgiving Round-Up! | Meet Miss Jones — Wed, 24 Nov 2010 14:48:25 +0000

[...] Molassas Custard from Nourished Kitchen [...]

By: Sheila

Sheila — Tue, 19 Oct 2010 21:31:05 +0000

Mine broke when I tried to dig into it right away, so I refrigerated the rest and so far it’s holding together much better.

Next time, though, I’ll add a tiny bit of another sweetener … maybe I’m used to too much sweetness, but I think I’d like it better that way.

I did add cinnamon, ginger, cloves, and nutmeg, which I think worked well!

By: Jenny

Jenny — Tue, 19 Oct 2010 04:44:41 +0000

Oh my! I missed the first comment! I’m happy to hear they worked well chilled for you. The custard always broke when I prolonged serving it – and I *almost* didn’t post it, but the spectacular flavor was so good I just had to share it.

By: Skye Byrne

Skye Byrne — Tue, 19 Oct 2010 04:39:21 +0000

I’m replying to myself, but for the benefit of anyone who reads this and wants to know; I did refrigerate half of the custards I made, and they are EQUALLY delish chilled! So they can be chilled/stored. Thank you for this great recipe, Jenny! What interesting and unique flavors!

By: Skye Byrne

Skye Byrne — Sun, 17 Oct 2010 01:05:37 +0000

Jenny, in relation to your last step, “Serve immediately as this dish does not store well,” do you mean that this is not a custard to chill in the refrigerator before serving? Is that an option at all? Just wondering if there is any option to make it ahead of time in this way.

Thank you!! : )