If you’re looking for a show-stopping dessert that bridges rich tradition with pure indulgence, let me introduce you to Sweet Marrow Custard with Vanilla Bean. This unique treat transforms humble bone marrow, creamy dairy, and fragrant vanilla into a silken custard that’s both comforting and a little bit daring. With its luscious texture and irresistibly complex flavor, this dessert balances savory depth and subtle sweetness in the most delightful way. Each spoonful feels like a culinary adventure—perfect for surprising and delighting anyone who thinks they’ve tried it all.

Sweet Marrow Custard with Vanilla Bean Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Sweet Marrow Custard with Vanilla Bean lies in its carefully chosen, straightforward ingredients. Each element plays a special role in building the delicate flavor, custardy smoothness, and luxurious mouthfeel that make this dessert unforgettable.

Bone marrow: Provides a rich, unctuous base that gives the custard its signature silkiness and subtle nutty flavor.
Heavy cream: Lends a decadent creaminess and helps the custard set with a luxuriously soft texture.
Whole milk: Lightens the consistency just enough to keep the dessert from feeling too heavy.
Granulated sugar: Sweetens the custard and balances the savory notes from the marrow.
Large egg yolks: Give the custard its gorgeous yellow hue and velvety richness.
Vanilla bean (split and seeds scraped): Infuses the custard with a fragrant, complex aroma that uplifts every bite.
Pinch of sea salt: Enhances all the flavors and tames any excessive sweetness.

How to Make Sweet Marrow Custard with Vanilla Bean

Step 1: Prep the Marrow Bones

Start by soaking the marrow bones in cold salted water for 1 to 2 hours. This step draws out any excess blood and impurities that could muddy the color or flavor of your Sweet Marrow Custard with Vanilla Bean. After soaking, drain the bones well.

Step 2: Roast and Extract the Marrow

Preheat your oven to 300°F (150°C). Arrange the soaked bones on a baking sheet and roast for 15 minutes, just until the marrow turns soft but isn’t melted away. Let them cool for a few minutes before carefully scooping out the marrow into a bowl. Mash it with a fork until it’s perfectly smooth and ready to blend into your custard.

Step 3: Infuse the Cream Mixture

Combine the heavy cream, whole milk, vanilla bean seeds, and the emptied pod in a saucepan. Gently heat until you see steam rising—don’t let it boil! Take the pan off heat and let everything steep, infusing the dairy with that rich vanilla aroma for 5 minutes.

Step 4: Whisk the Yolks and Sugar

In a separate mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of sea salt. Whisk until light and pale; this is what brings that irresistibly creamy texture to your Sweet Marrow Custard with Vanilla Bean.

Step 5: Temper and Combine

Slowly pour the warm infused cream mixture into the yolks, whisking constantly—this gentle approach prevents any accidental scrambling. Once smooth, strain the mixture through a fine mesh sieve to ensure no lumps sneak through, then blend in the mashed marrow until fully incorporated.

Step 6: Bake in a Water Bath

Pour the luscious custard into individual ramekins and place them in a sturdy baking dish. Carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins. This gentle water bath ensures even, delicate cooking. Bake for 35 to 40 minutes, or until the custards are just set with a graceful little wobble in their centers.

Step 7: Chill and Finish

Remove the ramekins from the water bath and let them cool to room temperature. Then chill in the refrigerator for at least 2 hours, allowing the flavors of Sweet Marrow Custard with Vanilla Bean to deepen and the texture to become perfectly creamy.

How to Serve Sweet Marrow Custard with Vanilla Bean

Garnishes

Elevate your custards with a flourish—top with fresh berries, a drizzle of golden honey, or a fine dusting of nutmeg. Each garnish adds a little color and contrast that makes Sweet Marrow Custard with Vanilla Bean even more irresistible.

Side Dishes

Pair this rich dessert with something crisp and light, like buttery almond tuile cookies or a tart fruit compote. The delicate sweetness of the custard is beautifully offset by these companions, making every bite feel balanced and harmonious.

Creative Ways to Present

For special occasions, serve the custards in vintage teacups, or unmold them onto a plate and finish with candied citrus peel for color and zest. Sweet Marrow Custard with Vanilla Bean looks especially elegant when presented in petite glass jars or topped with edible flowers.

Make Ahead and Storage

Storing Leftovers

Cover any leftover custards tightly with plastic wrap and keep them chilled in the refrigerator. They’ll stay delicious and creamy for up to three days—if you can resist eating them all at once!

Freezing

While fresh is best, you can freeze Sweet Marrow Custard with Vanilla Bean by wrapping each ramekin in a double layer of plastic followed by foil. Thaw overnight in the fridge for texture that’s nearly as good as new.

Reheating

If you’d like to serve your custard warm, gently reheat ramekins in a water bath at low oven temperature. Be careful not to overheat or the custard may lose its signature silkiness.

FAQs

Is the marrow flavor strong in Sweet Marrow Custard with Vanilla Bean?

Not at all! The marrow adds richness and depth, but the finished custard is balanced and creamy, with the vanilla coming forward while the marrow stays subtle in the background.

Can I use store-bought bone marrow?

Absolutely. Ask your butcher for prepared marrow or marrow bones. As long as you soak and roast as described, you’ll achieve a clean, beautiful flavor in your custard.

Is this recipe suitable for keto or gluten-free diets?

Yes, Sweet Marrow Custard with Vanilla Bean is naturally gluten-free and very keto-friendly, thanks to its creamy base and minimal sugar content.

Can I add other flavors to the custard?

You can definitely experiment! A dash of brandy, a sprinkle of nutmeg, or even a hint of citrus zest can transform the custard into something extra special.

Do I need to use a water bath?

Yes, baking the custard in a water bath (bain-marie) ensures gentle, even cooking so the custard sets without curdling. This is the secret to the luxuriously smooth texture of Sweet Marrow Custard with Vanilla Bean!

Final Thoughts

There’s truly nothing quite like sharing the surprise and delight of Sweet Marrow Custard with Vanilla Bean—each spoonful is luxurious, unique, and so memorable. If you’re ready to wow your guests (or just treat yourself), let this incredible dessert be your next kitchen adventure!

Sweet Marrow Custard with Vanilla Bean Recipe

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4.7 from 21 reviews

Author: Emma
Total Time: 1 hour 15 minutes plus soaking and chilling
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and unique flavors of this Sweet Marrow Custard with Vanilla Bean. A decadent dessert made with bone marrow, cream, and vanilla, this custard is a true delight for those looking to try something different and delicious.

Ingredients

Scale

Bone Marrow Custard:

1 cup bone marrow (from about 2 pounds beef or veal marrow bones)
1 cup heavy cream
1/2 cup whole milk
1/4 cup granulated sugar
4 large egg yolks
1 vanilla bean split and seeds scraped
Pinch of sea salt

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Instructions

Prepare Marrow: Preheat oven to 300°F (150°C). Soak marrow bones in cold salted water for 1-2 hours, drain. Roast bones for 15 minutes, scoop out marrow, and mash.
Make Custard Base: Heat cream, milk, and vanilla in a saucepan. Whisk egg yolks, sugar, and salt in a bowl. Combine mixtures, strain, and stir in marrow.
Bake Custard: Pour mixture into ramekins, place in a baking dish with water, bake for 35-40 minutes. Chill before serving.