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CarnivoreDeconstructed Bone Marrow Crème Brûlée with Wagyu Tataki and Smoked Tallow Ash
An avant-garde, carnivore-pure masterpiece featuring rich roasted marrow set into a savoury custard, paired with flash-seared wagyu beef and a dusting of pine-infused smoked fat powder.
2g
net carbs
42g
protein
80g
fat
890
kcal
The keto read
2g net carbs per serving
An avant-garde, carnivore-pure masterpiece featuring rich roasted marrow set into a savoury custard, paired with flash-seared wagyu beef and a dusting of pine-infused smoked fat powder.
Ingredients
2 servings
Tataki
Wagyu beef strip loin (A5 grade)200 g
Bone Marrow Custard
Beef marrow bones (canoe-cut)4 pieces
Egg yolks4 large
Heavy whipping cream150 ml
Smoked sea salt5 g
Tallow Ash
Rendered smoked beef tallow50 g
Tapioca maltodextrin30 g
Dried pine needle powder (food grade)2 g
Method
1
Roast the canoe-cut bone marrow bones at 200C for 15 minutes until the marrow is softened but not completely rendered; scoop out the marrow and measure 100 grams of it.
2
In a high-powered blender, combine the 100 grams of warm bone marrow, egg yolks, heavy whipping cream, and smoked sea salt, processing until completely emulsified and smooth.
3
Pour the marrow mixture into shallow ramekins, cover tightly with foil, and bake in a water bath at 150C for 30 minutes until just set with a slight jiggle; chill in the refrigerator for at least 2 hours.
4
Prepare the tallow ash by whisking the melted smoked beef tallow with the tapioca maltodextrin and pine needle powder in a small bowl until it transforms into a light, fluffy powder; set aside.
5
Clean and dry the A5 wagyu strip loin, then use a kitchen torch to flash-sear the exterior of the beef for 10 seconds per side, leaving the interior completely raw.
6
Thinly slice the seared wagyu tataki against the grain into delicate ribbons.
7
To serve, dust a thin layer of erythritol-free smoked sea salt over the cold bone marrow custards and caramelize the top with a blowtorch until blistered.
8
Drape the wagyu tataki slices over the side of the ramekins and garnish the plate with a dramatic swipe of the smoked pine tallow ash.
The keto read
Why this lands at 2g net carbs
The carb total here comes only from the small amount of lower-carb ingredients; there's no added sugar or starch. At 2g net carbs against 42g protein and 80g fat, it sits comfortably inside a ketogenic day for most people.
Common questions
Is Deconstructed Bone Marrow Crème Brûlée with Wagyu Tataki and Smoked Tallow Ash keto?▾
Deconstructed Bone Marrow Crème Brûlée with Wagyu Tataki and Smoked Tallow Ash has 2g net carbs per serving, which fits comfortably in a keto day.
What are the macros for Deconstructed Bone Marrow Crème Brûlée with Wagyu Tataki and Smoked Tallow Ash?▾
890 calories, 42g protein, 80g fat, and 2g net carbs per serving.
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