Vanilla Bone Marrow Custard Recipe

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Sweet, rich, and deeply nourishing, this vanilla marrow custard is one of the most requested desserts in my home.

Prep Time 5

Cook Time 50

Total Time 55

Servings six ounce ramekins

Calories 509kcal

Author Heather Dessinger, FDN-P

2 pounds grass-fed beef marrow bones (I typically use cross cut bones that are shaped like a donut, but canoe cut/lengthwise cut bones will also work perfectly)
¾ cup half and half or coconut cream
3 eggs
1 tbsp vanilla extract (Here's how to make it)
⅓ cup maple syrup
¼ tsp sea salt

Preheat your oven to 400F.
Place the marrow bones in a roasting pan or rimmed baking sheet. They should be in a single layer. Roast for 15-20 minutes, then remove the pan from the oven. Turn off the oven and let the bones cool until they have cooled enough to handle comfortably.
While the roasted marrow bones ware cooling, place the half and half, eggs, maple syrup, vanilla, and salt into a blender.
Turn the oven on to 350F.
Use a butter knife to scoop the marrow from the bones and place it in the blender. If desired, set aside the bones and any oil that has settled in the pan to make bone broth. (I always do!)
Turn the blender on and blend until everything is well combined, then divide the mixture between the ramekins.
Place the ramekins in a large baking dish (or two if needed) and pour enough hot water into the dish to come halfway up the sides of the cups. Bake until the custards are lightly set in the center, about 25-30 minutes.
Remove the ramekins from the water - I use a spatula to pick each one up - and allow them to cool for a few minutes before serving. Top with fruit if desired.

*Nutritional estimate is based on half and half (not coconut cream).

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