INGREDIENTS

• 2 ¼ oz Blackwell Angus® Beef Bone Marrow (¼ reserved for coating ramekins)
• ½ tbsp salt
• 1 ½ cups heavy cream
• 2 tbsps honey
• 1 vanilla bean (optional)
• 3 egg yolks
• 3 tsps kosher or heavy grained salt
• 3 tbsps sugar, or a mixture of vanilla, cardamon, and regular sugar

INSTRUCTIONS

1. Start by boiling a pot of water. Toss the bones in a pot, making sure there is enough water to cover them and add about half a tablespoon of salt. Let it cook for 10 minutes.
2. The bones will be hot, so lift them out of the water with the tongs, position them over the bowl, and gently squeeze the marrow out of the bone.
3. Dump the marrow into a skillet and melt it over medium heat. Takes approximately 5 minutes.
4. Pour your liquid marrow through a fine mesh strainer, and reserve the fat for the next step in the recipe.
5. Pour the strained fat into a saucepan along with your cream, two tablespoons of honey, vanilla bean (if you’re using it), and a pinch of table salt. Bring to a boil, whisking frequently.
6. While cream is heating, whisk the egg yolks together until they’re pale and fluffy. A stand mixer works well for this.
7. When the cream is simmering and the eggs are nice and fluffy, it’s time to combine.
8. Remove the vanilla bean from cream mixture.
9. Slowly drizzle the cream mixture into the eggs, whisking to keep it from curdling. If you try to speed this process up, you’ll end up with sweet scrambled eggs. Continue to slowly add the cream mixture into the eggs a little at a time until combined.
10. Baste a thin coat of marrow onto the bottom of the ramekins.
11. Deposit enough cream/egg mix to fill ¼ of the way.
12. Place ramekins in a 2" deep cake pan.
13. Pour hot water into the cake pan until it reaches about halfway up the sides of the ramekins.
14. Place cake pan into a 325° F oven for 40 to 45 minutes, or until the custard is mostly set but still a little bit wobbly in the middle.
15. Once cooked, remove from oven and place in the refrigerator for at least 3 hours or overnight to set.
16. When you’re ready to serve your Bone Marrow Crème Brûlée, sprinkle the top of each custard with 1 tbsp of vanilla sugar, cardamom sugar, or turbinado sugar.
17. Using a torch, cook the sugar until you develop a crunchy caramel crust. If you don’t have a torch, then you can always pop them on the top rack of a hot broiler for 2 to 3 minutes.