Bone Marrow Créme Brûlée with Sweet Chimichurri

By Chef Joshua Lozano of Vantage Point Brewing

Executive Chef Joshua Lozano is a self-taught chef with a passion he says cannot be matched. When he’s not at the new brewery on Coeur d’Alene Lake Drive, you can find him cooking with his kids.

Ingredients – Bone marrow custard
Bone marrow custard
64 oz milk
12 oz sugar (divided equally)
12 oz egg
5 oz cornstarch
pinch of salt
18 oz bone marrow
4 oz butter

Ingredients – Sweet chimichurri
1 can full fat coconut milk
1 can chicken broth
1 tbsp Worcestershire sauce
2 tbsp curry powder
2 tbsp turmeric powder
1 tbsp ground ginger
1 bay leaf

Place bone splits in oven at 375 degrees to roast. Once roasted, pop out marrow plug, blend well and strain. Place milk and half of the sugar in a medium pot to heat. Mix other half of sugar and cornstarch together before mixing in eggs. Place egg mixture in a bowl and place it over the pot as a double boiler. Once milk and sugar boils, whisk hot liquid into egg mixture and whisk together custard. Add the butter and strained marrow into custard and fold in until combined.

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Photography by Joel Riner
As Featured In: Summer/Fall 2023