Sweet Marrow Custard with Vanilla Bean
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.
Ingredients
- 2 pounds beef marrow bones (or ¼ cup marrow)
- ¾ cup whole milk (or coconut milk)
- 3 eggs
- 1 tablespoon vanilla extract
- 2 tablespoons honey
- ¼ teaspoon fine sea salt
- salted butter coconut 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.
