Description
A rich and creamy Bone Marrow Custard with Egg Yolk Base, perfect as an appetizer or snack.
Ingredients
Scale
- 1 cup bone marrow, roasted and scooped from the bones
- 4 large egg yolks
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon fresh chives, finely chopped (for garnish)
Instructions
- Preheat your oven to 325°F.
- In a medium bowl, whisk together the egg yolks, heavy cream, salt, black pepper, and nutmeg until well combined.
- Gently fold in the roasted bone marrow until evenly distributed.
- Pour the mixture into individual ramekins or a baking dish.
- Place the ramekins in a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake in the preheated oven for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
- Remove from the oven and let cool for 10 minutes before serving.
- Garnish with fresh chives before serving.
Notes
- For a richer flavor, consider adding a teaspoon of garlic powder or a pinch of smoked paprika to the custard mixture.
- Serve the custard with toasted bread or crackers for a delightful appetizer or snack.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 280
- Sugar: 0g
- Sodium: 500mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 300mg
Keywords: Bone Marrow Custard with Egg Yolk Base