Pumpkin Spice Custard with Marrow Infusion

If you ask any woman, “What’s one thing guys can do to impress a woman?” She’d say, “Cook an amazing meal” followed by “Clean up the mess he made, too!” LOL. One of the things that most likely wins my wife over in almost any situation is when I cook up an amazing dish… and then clean up afterwards!

Whether you cook, bake, grill or even microwave, every once in awhile, you’re going to come across a recipe that sounds incredibly complicated but ends up being incredibly easy to make. This is one of those dishes! If you ever want to impress someone with a fancy sounding dish, try this Pumpkin Spice Custard with Marrow Infusion. It’s festive, rich and incredibly creamy!

INGREDIENTS:

  • 1 small pie pumpkin
  • 6 eggs, preferably pastured
  • 1/2 cup grass-fed beef bone marrow (about 2 pounds of bones)
  • 3/4 cups coconut milk, raw milk, or cream for a decadent texture (raw cream is not readily available in many local stores, but fortunately the marrow imparts a similar quality)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1/2 teaspoon unrefined sea salt
  • 1/2 – 3/4 cup maple syrup or raw honey (to taste)

 

INSTRUCTIONS:

  • Preheat oven to 350 degrees.
  • Cut pumpkin in half and scoop out seeds.
  • Place pumpkin halves cut side down in a baking dish and add 1/4 inch water.   Remove from the oven when you can easily pierce the shell with a fork (about 45 minutes – 1 hour).
  • While the pumpkin is baking, bring marrow bones to a boil and let simmer for 10 minutes. When the marrow is ready, scoop the bones out with a slotted spoon and place in a bowl to drain. After they’ve cooled a bit use a butter knife to extract the marrow. Place it in a small bowl.
  • Spoon marrow – but not the oil that has collected at the bottom of the bowl – in with the eggs, milk/coconut milk, cinnamon, ginger, cloves, salt and honey. Puree until smooth.
  • When the pumpkin is cooked through, scoop out the flesh and add it to the egg mixture. Blend until smooth.
  • Place mixture in ramekins or a large oven-safe dish and bake at 375. Custard placed in small ramekins should be ready in about 35-45 minutes. Large casserole dishes take about 45-minutes to an hour. Watch carefully and remove when it is set in the center.
  • Serve with whipped cream if desired.
[Credit: MommyPotamus.com]