🍮 Carnivore Egg Pudding
🥚 Ingredients:
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4 large eggs
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1 cup heavy cream (or use beef tallow or melted butter for dairy-free)
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1/4 cup water or bone broth (optional for texture)
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Pinch of Redmond’s salt
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Optional: splash of vanilla extract or a few drops of stevia (not strict carnivore, but popular with relaxed carnivores)
🔥 Instructions:
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Preheat oven to 325°F (163°C).
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Blend all ingredients in a blender or whisk in a bowl until fully smooth and frothy.
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Pour the mixture into ramekins or a small baking dish.
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Bake in a water bath (place ramekins in a pan of hot water) for about 30–40 minutes, or until set but still slightly jiggly in the center.
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Cool, then chill in the fridge for at least 2 hours before serving.
🍽️ Serving Ideas:
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Eat cold with a spoonful of whipped cream (if tolerated)
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Top with melted butter or beef fat
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Sprinkle with flake salt for a salted custard twist
💡 Tips:
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For a firmer custard: use 5 eggs or reduce liquid slightly.
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For a dairy-free version: sub cream with a mix of egg yolks + melted suet or tallow (~3 tbsp fat per cup of liquid).
Want a stovetop version or flavored variations (like salted butter caramel style or liver-enhanced)? I can drop that next.