This is the kind of sweet treat I would happily eat everyday. It’s incredibly nutrient dense made with bone marrow, egg yolks, raw milk and honey. The custard filling is rich, creamy and warm with cinnamon. As it bakes the top forms a crust that reminds me of a spiced cookie-it’s my favorite part!
Notes
Bone marrow has an abundance of healthy fats, amino acids and minerals. It’s also high in collagen which its great for hair, skin and nails.
Since marrow is a healthy source of fat so I lighten this up with milk. For a richer custard use half heavy cream.
Bone Marrow Custard
Description
This is the kind of sweet treat I would happily eat everyday. It’s incredibly nutrient dense made with bone marrow, egg yolks, raw milk and honey. The custard filling is rich, creamy and warm with cinnamon. As it bakes the top forms a crust that reminds me of a spiced cookie-it’s my favorite part!
Ingredients
2–4 beef marrow bones (1/4 cup, 2-3 oz bone marrow)
1 cup raw milk (for a richer custard sub half the milk with raw cream)
2-3 tablespoons honey or maple syrup
6 egg yolks
2 teaspoon vanilla extract
pinch of sea salt
1 teaspoon cinnamon
nutmeg for sprinkling
Instructions
- Roast the marrow bones: Preheat the oven to 425. Line a baking sheet with parchment and place the marrow bones. Roast for 30-35 minutes. Remove the marrow from the bones and place into a fine mesh strainer to drain out the excess fat.
- Preheat the oven to 325. Place 3-4 ramekins in a rimmed baking dish.
- Place the marrow, milk, honey, egg yolks, salt and vanilla into a high speed blender. Blend well.
- Transfer to ramekins and sprinkle with freshly ground nutmeg. Pour hot water into the baking dish until it comes halfway up the sides of the ramekins.
- Bake until the set and the top forms a crust, 45-55 minutes. Remove form the water bath and allow to cool. Transfer to the refrigerator to cool completely.
Notes
Bone marrow has an abundance of healthy fats, amino acids and minerals. It’s also high in collagen which its great for hair, skin and nails.
Since marrow is a healthy source of fat so I lighten this up with milk. For a richer custard use half heavy cream.
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