Bone Marrow Custard

Bone Marrow Custard
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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