Bone Marrow Custard

Bone Marrow Custard

Prep Time 20 minutes
Cook Time 45 minutes
Servings 4 Servings
Calories 320 kcal

Ingredients
  

  • 2 pounds 900 g beef marrow bones, cut into 1-inch (2.5 cm) pieces
  • 4 large eggs
  • 1 cup 240 ml heavy cream
  • 1 teaspoon sea salt
  • Butter for greasing

Instructions
 

Preheat the Oven:

  • Set the oven to 425°F (220°C).

Roast the Marrow Bones:

  • Arrange the marrow bones in a single layer on a baking sheet.
  • Roast in the preheated oven for 15 minutes, or until the marrow is soft and begins to separate from the bone.
  • Remove from the oven and allow to cool slightly.

Extract the Marrow:

  • Using a small spoon or knife, carefully scoop the marrow out of the bones into a bowl.
  • Discard the bones or reserve them for making broth.

Prepare the Custard Mixture:

  • Reduce the oven temperature to 325°F (165°C).
  • In a blender or food processor, combine the extracted marrow, eggs, heavy cream, and sea salt.
  • Blend until the mixture is smooth and well combined.

Prepare the Ramekins:

  • Grease four 6-ounce (180 ml) ramekins with butter.
  • Evenly distribute the custard mixture among the prepared ramekins.

Bake the Custards:

  • Place the filled ramekins in a baking dish.
  • Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, creating a water bath.
  • Carefully transfer the baking dish to the oven.
  • Bake for 45 minutes, or until the custards are set but still slightly wobbly in the center.

Cool and Serve:

  • Remove the ramekins from the water bath and let them cool to room temperature.
  • Serve warm or chilled, garnished with additional chopped parsley if desired.

Nutrition

Calories: 320kcalCarbohydrates: 1gProtein: 10gFat: 30g
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