🍮 Carnivore Crème Brûlée (Easy, 4 Ingredients)
🥚 Ingredients (Makes 2 servings):
4 large egg yolks
1 cup heavy cream (preferably raw or grass-fed)
1 tsp vanilla extract (optional – omit for strict carnivore)
Pinch of salt
(Optional topping for non-strict carnivores: tiny sprinkle of allulose or erythritol for “brûlée” crust)
🔥 Instructions:
Preheat oven to 300°F (150°C).
Heat the cream: In a saucepan, gently warm the heavy cream over low heat until just steaming. Do not boil.
Whisk yolks: In a bowl, whisk egg yolks with salt (and vanilla if using) until smooth.
Temper: Slowly pour a bit of warm cream into the yolks, whisking constantly. Then add the rest gradually. (This avoids scrambling.)
Strain mixture (optional but makes it smoother), then pour into 2 small ramekins or oven-safe cups.
Water bath: Place ramekins in a baking dish and pour hot water around them, halfway up the sides.
Bake for 30–40 minutes, until custards are set but still jiggly in the center.
Cool: Let cool at room temp, then chill in the fridge for at least 2 hours.
🔥 Optional “Brûlée” Topping:
For non-strict carnivores or keto:
Sprinkle 1–2 tsp allulose on top and torch it until melted and caramelized. Allulose browns like sugar.
🥩 Carnivore Tips:
Omit vanilla for strict version.
Use raw cream or even mix with egg yolk-rich milk from raw dairy if tolerated.
For more richness: use 2 egg yolks per 1/2 cup cream.
❄️ Storage:
Keeps 3–4 days refrigerated. Best eaten cold.
Want a zero-carb version or a dairy-free version using egg yolks and beef tallow instead? I can share that too!
