Bone Marrow Pudding

Bone Marrow Pudding

Prep Time 20 minutes
Cook Time 1 hour
Servings 4
Calories 250 kcal

Ingredients
  

  • 2-4 beef marrow bones yielding approximately 1/4 cup or 2-3 oz of bone marrow
  • 1 cup raw milk for a richer custard, substitute half the milk with raw cream
  • 2-3 tablespoons honey or maple syrup
  • 6 egg yolks
  • 2 teaspoons vanilla extract
  • Pinch of sea salt

Instructions
 

Roast the Marrow Bones:

  • Preheat the oven to 425°F (220°C).
  • Line a baking sheet with parchment paper and place the marrow bones on it.
  • Roast for 30-35 minutes until the marrow is soft.
  • Remove from the oven and allow to cool until you can handle them comfortably.
  • Scoop out the marrow and place it into a fine mesh strainer to drain excess fat.

Prepare the Custard Mixture:

  • Reduce the oven temperature to 325°F (165°C).
  • Place 3-4 ramekins in a rimmed baking dish.
  • In a high-speed blender, combine the drained marrow, raw milk, honey or maple syrup, egg yolks, vanilla extract, and sea salt.
  • Blend until the mixture is smooth and well combined.

Assemble the Puddings:

  • Pour the custard mixture into the prepared ramekins.
  • Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, creating a water bath.

Bake:

  • Carefully transfer the baking dish to the preheated oven.
  • Bake for 45-55 minutes, or until the custards are set and the tops have formed a crust.

Cool and Serve:

  • Remove the ramekins from the water bath and allow them to cool to room temperature.
  • Transfer to the refrigerator to cool completely before serving

Nutrition

Calories: 250kcalCarbohydrates: 12gProtein: 6gFat: 20g
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