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Molasses Custard

Written by

Jenny

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molasses custard

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.

Molasses Custard

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.

Molasses Custard: Ingredients

  • 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
  • ¼ cup blackstrap molasses
  • dash unrefined sea salt

Molasses Custard: Method

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Grease a large custard dish, soufflé dish or individual ramekins and set them aside.
  3. 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.
  4. 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.
  5. Bake the custard for about forty minutes or until a toothpick inserted into the center of the custard comes out clean.
  6. Serve immediately as this dish does not store well.

YIELD: Approximately 6 servings.

TIME: 45 minutes (preparation and baking time)

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