Bone Marrow Crème Brulée
Makes 4 Servings
Adding bone marrow to the custard amplifies the richness of this popular dessert, first conceived centuries ago in France. Back then they used a red-hot shovel from the fire to caramelize the sugar on top. Today’s chefs and home cooks typically use a torch to achieve that crackling, golden brulée finish. Frozen bone marrow pieces make this especially easy to make.
INGREDIENTS
- 4oz beef marrow pieces
- 2 cups heavy cream
- 1 cup whole milk
- 6 egg yolks
- 1/2 cup granulated sugar, plus extra for caramelizing
- 1 tsp vanilla extract
- Pinch of salt
DIRECTIONS
1
Preheat the oven to 350°F.
2
In a saucepan, combine the bone marrow, heavy cream, and milk. Heat the mixture over medium heat until it reaches a gentle simmer and the bone marrow melts. Remove from heat and allow to cool slightly while you whisk the remaining ingredients.
3
In a separate bowl, whisk together the egg yolks, sugar, vanilla extract, and a pinch of salt until well combined.
4
Slowly pour the cream mixture into the bowl with the egg yolks while continuously whisking to prevent curdling.
5
Strain the custard mixture through a fine-mesh sieve to ensure a smooth texture.
6
Divide the custard mixture among 4 ramekins.
7
Place the ramekins in a large baking dish and fill the dish with enough hot water to reach halfway up the sides of the ramekins. This will create a water bath to gently cook the custards.
8
Carefully transfer the baking dish to the preheated oven and bake for about 30 to 35 minutes, or until the custard is set. Allow to cool to room temperature.