Beginning our allergy free lifestyle a few months ago made for some of our more traditional dishes being deleted for a while. Not for good, but for a while! Our Kentucky-style dessert menu contains a lot of pies and my favorite, bread pudding. I wanted to conquer a new dessert for my family yesterday, and I won!
Desserts can be overwhelming with an allergy-free lifestyle change. You have to supplement a lot of ingredients for what used to be simple recipes. That can be a tough change to make, at least it was for me. I found myself buying a lot of pre-made sweets for the house, something I never did before. For a healthier change a few years ago, I eliminated sweets from the house. I would make dessert once or twice a week, and that was it. It was an awesome change when the kids were younger because they were reaching for the fruit and appreciated the homemade desserts. I found that if we had cookies or ice cream in the house consistently, they would get eaten consistently. That’s not a healthy lifestyle for us. I am slowly but surely making the homemade desserts for us again. When my dairy goats were being milked, I was making a lot of homemade frozen custard thanks to my Kitchen Aid Ice Cream Maker attachment. That thing is awesome! This year I lost my oldest girl, Grace and my bigger girl, Heidi, is newly bred. Therefore, no goat milk until she kids.
When considering our favorite desserts yesterday, I remembered how easy it was to make my frozen custard. I considered how great it would be for the boys to come home from their deer stand to warm, baked custards. SOLD! My daughter and I got to work considering what we had in the pantry and fridge for ingredients. One thing we always have is sorghum molasses. I love it! It’s one of those ingredients that we tend to always have because it’s not something you use all the time. I have to say, I was pretty impressed with this dessert. I, shockingly, got it right the first time. I made the dessert first and moved the jars to a cooling rack while I made dinner. While the family was enjoying their pasta and meatballs made with pumpking and brown butter sage sauce, oh yeah! Recipe to come on that one. I had the oven on warm and just reheated the custards through. One thing I did not have was ramekins. Instead, I used my small jam jars and the jars that came with my yogurt machine. Pretty simple and delicious!