Prepare to embark on a culinary adventure that transforms the humble marrow into a decadent, silky-smooth dessert that will challenge everything you thought you knew about vegetable-based sweets. This Sweet Marrow Custard with Vanilla Bean is not just a recipe—it's a magical transformation that turns an often-overlooked vegetable into a luxurious, creamy delicacy that will have your dinner guests begging for the secret. With its delicate vanilla undertones and surprising richness, this British-inspired dessert is about to become your new favorite unexpected treat.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 1 medium marrow, peeled and chopped
- 2 cups milk
- 1/2 cup sugar
- 3 large eggs
- 1 vanilla bean, split and scraped
- 1/4 teaspoon salt
Instructions
- Prepare the marrow by peeling and removing seeds, then chop into small, uniform cubes approximately 1/2 inch in size.
- Place chopped marrow in a medium saucepan and cover with water. Simmer over medium heat for 8-10 minutes until tender but not mushy. Drain thoroughly and let cool slightly.
- In a separate large mixing bowl, whisk eggs until smooth and pale yellow. Gradually add sugar and continue whisking until mixture becomes light and creamy.
- Split vanilla bean lengthwise and scrape out seeds. Add vanilla seeds and pod to the milk in a saucepan. Heat milk gently until it reaches a soft simmer, stirring occasionally.
- Slowly pour warm vanilla-infused milk into egg mixture, whisking constantly to prevent egg from scrambling. Add salt and stir to combine.
- Fold cooled marrow cubes into the custard mixture, ensuring even distribution.
- Preheat oven to 350°F (175°C). Prepare a water bath by placing a large roasting pan filled with 1 inch of hot water.
- Pour custard mixture into individual ramekins or a large baking dish. Place in water bath.
- Bake for 25-30 minutes until custard is set but still slightly jiggly in the center. Remove from oven and water bath.
- Allow custard to cool at room temperature for 15 minutes, then refrigerate for at least 2 hours before serving chilled.
Tips
- Choose a young, tender marrow for the best texture and mild flavor. Older marrows can be more fibrous and less suitable for desserts.
- When cooking the marrow, be careful not to overcook—you want it tender but not mushy. The perfect texture is crucial for a smooth custard.
- Use a real vanilla bean if possible, as it provides a much more complex and rich flavor compared to vanilla extract.
- When adding hot milk to eggs, do it slowly and whisk constantly to prevent scrambling—this technique is called tempering.
- The water bath (bain-marie) is essential for creating a smooth, even custard. It helps distribute heat gently and prevents the eggs from curdling.
- Don't overbake! A slightly jiggly center is perfect—the custard will continue to set as it cools.
- For the best flavor, let the custard chill thoroughly before serving. The flavors will meld and intensify after a few hours in the refrigerator.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 8g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 120mg
