carnivore custard

🥚 Carnivore Custard (Basic & Creamy)

🧾 Ingredients

• 4 large eggs

• 1½ cups heavy cream

• Pinch of salt

• (Optional) 1–2 tbsp melted butter or beef tallow (for extra richness)

✅ That’s it — no sweeteners, no flavorings, no plants.

👩‍🍳 Instructions

Oven Method (Best Texture)

1. Preheat oven to 325°F (165°C).

2. In a bowl, gently whisk eggs and salt (do not froth).

3. Slowly whisk in heavy cream (and butter/tallow if using).

4. Pour mixture into a greased baking dish or ramekins.

5. Place dish in a larger pan and add hot water halfway up the sides (water bath).

6. Bake 35–45 minutes, until set but slightly jiggly in the center.

7. Remove and cool — custard will firm up as it rests.

Stovetop Method (Quick)

1. Whisk eggs, cream, and salt.

2. Pour into a saucepan over very low heat.

3. Stir constantly for 8–12 minutes until thick and creamy.

4. Remove immediately to avoid scrambling.

🧈 Texture & Taste

• Smooth and silky

• Mild, rich, and savory

• Can be eaten warm or chilled

🔄 Variations (Still Carnivore)

• Extra rich: Use only egg yolks (6 yolks instead of 4 whole eggs)

• Dairy-light: Replace half the cream with melted butter

• Baked custard cups: Great for meal prep

🍽️ Serving Ideas

• Eat plain

• Top with a little melted butter

• Serve as a side with eggs or meat