🥚 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)
Preheat oven to 325°F (165°C).
In a bowl, gently whisk eggs and salt (do not froth).
Slowly whisk in heavy cream (and butter/tallow if using).
Pour mixture into a greased baking dish or ramekins.
Place dish in a larger pan and add hot water halfway up the sides (water bath).
Bake 35–45 minutes, until set but slightly jiggly in the center.
Remove and cool — custard will firm up as it rests.
Stovetop Method (Quick)
Whisk eggs, cream, and salt.
Pour into a saucepan over very low heat.
Stir constantly for 8–12 minutes until thick and creamy.
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
