Bone Marrow Crème Brulée

Ryan AndersonAll Recipes, Beef Recipes, General

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.

Bone Marrow Creme Brulee in a white, square dish
    • 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



    Preheat the oven to 350°F.


    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.


    In a separate bowl, whisk together the egg yolks, sugar, vanilla extract, and a pinch of salt until well combined.


    Slowly pour the cream mixture into the bowl with the egg yolks while continuously whisking to prevent curdling.


    Strain the custard mixture through a fine-mesh sieve to ensure a smooth texture.


    Divide the custard mixture among 4 ramekins.


    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.


    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.


    Just before serving, generously sprinkle sugar on top and use a torch to caramelize.