This sweet custard is seasoned with vanilla and served with fresh fruit, but it's creaminess comes from marrow - a potent source of healthy fats and fat-soluble vitamins. Ask for marrow bones at your local butcher shop or talk to your local rancher.
salted buttercoconut oil or lard, (for greasing the ramekins)
fresh fruit(to serve)
Instructions
Bring marrow bones to a boil and let simmer for 10 minutes. While you’re waiting on the marrow preheat oven to 350°F and place four ramekins in large roasting pan.
In large bowl, whisk together egg yolks, egg, milk/coconut milk, vanilla, honey and salt.
When the marrow is ready, scoop the bones out with a slotted spoon and place in a bowl to drain. After they’ve cooled a bit use a butter knife to extract the marrow. Place it in a small bowl. Set aside for a minute while you pour the egg mixture into the blender or get out an immersion blender.
Spoon marrow – but not the oil that has collected at the bottom of the bowl – into the mixture and blend until smooth.
Pour custard mixture into cups, dividing equally.
Pour enough hot water into roasting pan to come halfway up sides of cups. Bake until custards are set in center, about 30-35 minutes. Remove from water and allow to cool for a few minutes before serving. Top with fruit, if desired.