Bone Marrow Custard

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Traditional peoples who consumed large animals did not ignore the marrow hidden away in the bones; in fact, they valued the marrow as an extremely nutritious food. Read more about bone marrow in our article on the topic!

European chefs recommend soaking the marrow bones (cut 2-3 inches in length) in cold water, changed several times, for 12-24 hours. This process makes the marrow turn a pale creamy pink color instead of the unappetizing grey. After the soaking, cover the bones with cold water, bring slowly to a boil and barely simmer for about 20 minutes. Scoop the cylinder of marrow out with the handle of a small spoon. You can then slice the marrow and use it as a garnish on meat, add it to blended soups, use in the recipes below:

Ingredients

• 1 cup heavy cream
• 2 ounces bone marrow
• 2 egg yolks [preferably from pasture-raised hens]
• 1 whole egg
• Sea salt and pepper to taste
• Optional: this custard may be sweetened with honey or maple syrup to taste as was in the photograph captured at our 2017 Wise Traditions conference.
  

Instructions

1. Prepare the marrow as described above in the introduction, so it is a pale color, not grey.
2. Blend cream, marrow and eggs and season to taste.
3. Pour into four small buttered ramekins, place in hot water and bake at 300 degrees for about 20 minutes or until the custard is set.
4. Let cool and unmold.
5. Serve as an accompaniment to meat.

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