{"id":329012,"date":"2010-02-16T22:54:40","date_gmt":"2010-02-17T03:54:40","guid":{"rendered":"http:\/\/nourishedkitchen.com\/?p=3192"},"modified":"2010-02-16T22:54:40","modified_gmt":"2010-02-17T03:54:40","slug":"molasses-custard","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/329012","title":{"rendered":"Molasses Custard"},"content":{"rendered":"
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\"molasses<\/a><\/p>\n

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.\u00a0\u00a0\u00a0 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.<\/p>\n

Molasses Custard<\/h2>\n

In searching through my vintage cookbooks, I happened across a recipe for molasses custard, and I fell in love.\u00a0 The original recipe didn’t produce a smooth\u00a0 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.\u00a0 This recipe is adapted from the Ladies Home Journal Cookbook<\/em>, published in 1960.\u00a0 This recipe was featured in February’s Recipe Cards<\/a>.<\/p>\n

Molasses Custard: Ingredients<\/h3>\n