🍮 Carnivore Crème Brûlée

🍮 Carnivore Crème Brûlée

🥩 Ingredients:

• 1 cup heavy cream (use raw or ultra-filtered if strict)

• 2 large egg yolks

• Optional: 1–2 tsp beef gelatin (for extra firmness)

• Optional topping: crushed pork rinds, browned butter, or egg white “crisp” for crunch

Note: If you’re okay with a tiny non-carnivore indulgence, a sprinkle of allulose or erythritol torched on top mimics the caramel crust—totally optional.

🔥 Instructions:

1. Preheat your oven to 300°F (150°C). Boil some water for a water bath.

2. In a saucepan, heat the cream over medium-low until just starting to steam (don’t boil).

3. In a bowl, whisk the egg yolks gently (you don’t want bubbles).

4. Slowly pour the hot cream into the yolks, whisking constantly to temper (you’re warming them up slowly so they don’t scramble).

5. Optional: Add beef gelatin here for a firmer custard, dissolve in a little warm cream first.

6. Pour into ramekins, then place them in a baking dish. Add hot water to the pan so it comes halfway up the sides (water bath).

7. Bake for 30–35 minutes until the custard is set but still slightly jiggly in the center.

8. Cool to room temp, then refrigerate at least 2 hours (overnight = best texture).

🔥 Optional “Brûlée” Topping Ideas:

• Torch a sprinkle of allulose (zero-carb sweetener) for the classic crust.

• Brown some butter until nutty, chill it, and shave onto the top before serving.

• Crushed crispy pork rinds for a savory crunch twist.

Want a carnivore custard ice cream version too? Or maybe a dairy-free take with egg yolks and beef tallow?