🥚 Carnivore Custard Recipe
Ingredients:
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4 large egg yolks (or whole eggs for more protein)
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1 cup heavy cream (or raw milk if tolerated)
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1–2 tbsp butter (optional, for richness)
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Pinch of salt
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Optional (if not strict carnivore): a few drops of vanilla extract or a tiny bit of sweetener (like stevia or monk fruit)
Instructions:
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Preheat oven to 300°F (150°C).
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In a bowl, whisk together the egg yolks and salt until well combined.
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In a saucepan, gently heat the cream (and butter if using) until warm but not boiling.
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Slowly pour the warm cream into the egg mixture while whisking constantly to temper the eggs.
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Pour the mixture into ramekins or a baking dish.
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Place ramekins in a baking dish and add hot water around them to create a water bath (this helps prevent curdling).
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Bake for 30–40 minutes, or until the custard is set but still slightly jiggly in the center.
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Let cool, then refrigerate for a few hours or overnight for best texture.
This results in a rich, silky custard that’s 100% carnivore-friendly. Want it firmer or more flan-like? Use whole eggs instead of just yolks.
Would you like a version that’s higher in protein or dairy-free?