- 5 lbs beef marrow bones, unsliced
- 1 cup of cream
- 3 egg yolks
- 3 whole eggs
- 1 Tbs vanilla extract
- 2 teaspoons honey or maple syrup — optional
- ½ teaspoon of sea salt
- 1 tablespoon of cinnamon, or to taste
Roast marrow bones at 450°F for 30 minutes. Scrape out marrow when cool.
In bowl, combine marrow (try not to include the oil), 1 cup cream, 3 egg yolks, 3 whole eggs, 2 tsp honey or maple syrup (optional), cinnamon to taste, dash of sea salt. Blend all together.
Pour into custard cups or cake pans (I used 2, 5” cake pans) and place those in a water bath.
In oven preheated to 350°F, bake until center is set. My pans took 40 minutes. Turn off oven and open door, allowing water bath to cool.