Name: Bone Marrow Crème Brûlée
Prep time: 20 min
Cook time: 40 min
Total time: 5 h
Yield: 6
Cuisine: American
Ingredients: ¼ cup erythritol; ¼ cup fresh berries (optional); ¼ tsp cinnamon (optional); ½ cup rendered bone marrow; 1 tbsp cold water (optional); 1 tsp vanilla extract; 2 cups heavy cream; 2 tbsp granulated erythritol; 5 large egg yolks; pinch of salt

This Bone Marrow Crème Brûlée combines rich bone marrow with a creamy custard and caramelized top for a low-carb treat. Perfect for a healthy indulgence, it’s an easy recipe that blends nutrition with a luxurious dessert experience.

Why You’ll Love This Recipe

This bone marrow crème brûlée is a decadent yet healthy dessert that infuses the nutrient-rich collagen and fats of bone marrow into a silky, low-carb custard, topped with a crisp caramelized layer. Ideal for keto or wellness-focused diets, it’s simple to prepare and perfect for impressing guests or treating yourself. The unique flavor and creamy texture make it a guilt-free indulgence, offering a nutritious twist on a classic that satisfies sweet cravings with every spoonful.

Recipe Tips and Tricks

Render Marrow Carefully: Cook bone marrow slowly to avoid burning for a smooth texture.
Strain Well: Remove all solids for a silky custard.
Warm Gently: Heat mixture slowly to avoid curdling.
Sweeten Lightly: Adjust erythritol to balance marrow’s savory notes.
Chill Thoroughly: Refrigerate for at least 4 hours for a firm set.
Caramelize Evenly: Use a torch or broiler for a uniform top.
Use Shallow Dishes: Ensures even cooking and easy torching.
Taste as You Go: Adjust seasoning or sweetness before setting.
Avoid Overcooking: Bake just until the center jiggles slightly.
Serve Cold: Enhances the creamy, caramel contrast.

Yield: 6 servings

Bone Marrow Crème Brûlée

Rich bone marrow crème brûlée, low-carb and healthy, perfect for a sweet treat.

Prep Time 20 minutes

Cook Time 40 minutes

Additional Time 4 hours

Total Time 5 hours

Ingredients

¼ cup erythritol
¼ cup fresh berries (optional)
¼ tsp cinnamon (optional)
½ cup rendered bone marrow
1 tbsp cold water (optional)
1 tsp vanilla extract
2 cups heavy cream
2 tbsp granulated erythritol
5 large egg yolks
pinch of salt

Instructions

Render the Marrow: Melt bone marrow in a saucepan over low heat, straining to remove solids, then cool slightly.
Heat the Cream: In a saucepan, warm heavy cream and rendered marrow over low heat until steaming, stirring to combine.
Whisk Yolks: In a bowl, whisk egg yolks with erythritol, vanilla extract, salt, and cinnamon (if using) until smooth.
Temper the Eggs: Slowly pour the warm cream mixture into the yolk mixture, whisking constantly to avoid curdling.
Cook the Custard: Return the mixture to the saucepan, cook on low heat, stirring until it thickens slightly (about 5-10 minutes).
Adjust Consistency: Add cold water (if using) if the mixture is too thick, then strain into a pitcher for smoothness.
Pour into Dishes: Divide the custard evenly into 4-6 shallow ramekins.
Bake the Custard: Place ramekins in a baking dish, fill with hot water halfway up the sides, and bake at 325°F for 30-40 minutes until the center jiggles slightly.
Chill to Set: Remove from the oven, cool to room temperature, then refrigerate for at least 4 hours.
Serve and Enjoy: Sprinkle granulated erythritol on top, caramelize with a torch or broiler, garnish with berries (if using), and savor this creamy delight!

Notes

Render marrow slowly to avoid burning; strain well for a silky texture.
Temper eggs carefully to prevent scrambling; use a gentle heat.
Adjust sweetness to balance the marrow’s savory flavor to your taste.
Store leftovers promptly to maintain freshness.
This recipe can be adapted for dairy-free or vegan diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 488Total Fat 49gSaturated Fat 27gTrans Fat 1gUnsaturated Fat 18gCholesterol 294mgSodium 114mgCarbohydrates 5gFiber 0gSugar 3gProtein 9g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Bone Marrow (½ cup, rendered): From beef bones, strained for a clean base.
Heavy Cream (2 cups): Full-fat for richness; supports low-carb profile.
Erythritol (¼ cup): Low-carb sweetener; adjust to taste.
Egg Yolks (5 large): Adds richness and sets the custard.
Vanilla Extract (1 tsp): Pure vanilla enhances the creamy flavor.
Salt (pinch): Balances sweetness; use sparingly.
Cinnamon (¼ tsp, optional): Adds warm spice; optional for flavor.
Granulated Erythritol (2 tbsp): For caramelizing the top; use fine grain.
Cold Water (1 tbsp, optional): For adjusting custard consistency if needed.
Fresh Berries (¼ cup, optional): For garnish; adds antioxidants.

Variations and Substitutions

Marrow Swap: Use lamb marrow or ghee for a different taste.
Cream Options: Substitute with coconut cream for dairy-free.
Sweetener Swap: Use monk fruit or stevia instead of erythritol.
Egg Alternative: Use a cornstarch slurry for a vegan option.
Flavor Twist: Add a hint of orange zest or cardamom.
Topping Variations: Swap granulated erythritol with coconut sugar (in moderation).
Low-Sodium: Choose unsalted marrow and reduce added salt.
Nut-Free: Omit berries or use a different garnish like mint.

Storage Options

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Not recommended; texture may separate upon thawing.
Reheating: Not applicable; serve chilled with fresh caramelization if needed.