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Butter ramekins, separate egg yolks, and measure cream
Soak 4 marrow bones (cut 2-3 inches in length) in cold water, changing water several times, for 12-24 hours
Cover the bones with fresh cold water, bring slowly to a boil and barely simmer for about 20 minutes
Scoop the cylinder of marrow out with the handle of a small spoon. Mix marrow with 1 cup raw cream, 3 egg yolks and a little sea salt
Pour into four small buttered ramekins, place in hot water, and bake at 300 degrees for about 20 minutes or until the custard is set