Bone Marrow Pudding

Bone Marrow Pudding
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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