Lush Marrow Custard

Bone marrow... full of minerals and other goodness. And something Ive just recently started adding to my kitchen (mostly because ive finally found a source of  good bones that the dogs haven't been able to get with the sad puppy eyes)

For those of you that don't yet know of the yummy benefits of bone broth & marrow, I highly recommend this article to get you up to speed. http://nourishedkitchen.com/bone-broths-adrenals-bones-teeth/

But back to my first kitchen experiment with marrow..

This is pretty straightforward to make & the resulting custard is very similar to creme brulee without the crisp sugar crust.  In fact I don't see any reason you couldn't add the sugar crust if you wanted to but it was delicious on its own.

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.

Copyright 2013, Nourished Kitchen, LLC. All rights reserved. No part of this content may be republished without express, written consent.

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.

Copyright 2013, Nourished Kitchen, LLC. All rights reserved. No part of this content may be republished without express, written consent.

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.

Copyright 2013, Nourished Kitchen, LLC. All rights reserved. No part of this content may be republished without express, written consent.

Preheat oven to 350°F and place four ramekins in large roasting pan. 
Boil a kettle of water.

Toss the following together in a blender (or a bowl if using an immersion blender.)

Aprox 1/3 cup of fresh Marrow (uncooked, I just used a butter knife to dig out of the bones)
1/2 cup Double Cream
1/4 cup Milk
6 egg yokes
seeds from 2 Vanilla Pods (or 1 T. of Vanilla Extract)
3 Tablespoons of Maple Syrup
Pinch of Himalayan Pink Salt (or Celtic Sea Salt)

Zap it till smooth & creamy

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. can be served hot or cold
Top with fruit, if desired.
I served it cold & topped  it with Raspberry's and a scoop of Clotted Cream for a decadent desert.