This easy Carnivore Custard recipe is a great addition to your meal plan if you’re following a carnivore diet. It’s a simple dish that anyone can make, even if you’re not an expert in the kitchen. The best part? You only need three ingredients to create this creamy, satisfying dessert.
Eggs, heavy whipping cream, and water come together to make a rich, smooth custard that fits perfectly into a carnivore eating style. This recipe is a good way to add some variety to your meals without breaking the rules of the diet.
You don’t need any special tools or skills. Just mix the ingredients, pour them into small dishes, and bake them in a water bath. The result is a soft, jiggly custard that’s both filling and tasty.
👍 Why You’ll Love This Recipe
Easy to make: This custard is really simple to put together. You don’t need to be a great cook to make it. Just mix a few things and put it in the oven. It’s the kind of recipe that’s good for days when you don’t want to spend a lot of time cooking.
Few ingredients: You only need three things to make this custard. Eggs, cream, and water are all you need. This makes shopping easy. You probably already have these things in your kitchen. It’s nice when you don’t need to buy a lot of special ingredients.
Good for beginners: If you’re just starting to cook, this is a good recipe to try. The steps are easy to follow. You don’t need to know any special cooking skills. It’s the kind of recipe that can help you feel more confident in the kitchen.
✨ Recipe Ingredients
To make the carnivore custard you will need just 3 ingredinets:
- 6 Eggs
- 1 1/2 cups Heavy Whipping Cream (I recommend this cream – amazon)
- 1 1/2 cups water
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👨🍳 How To Make
Follow this easy carnivore egg custard recipe:
Step 1
Start by preheating the oven to 350°F (175°C). Then, crack the eggs into a mixing bowl. Whisk them until frothy.
Step 2
Pour the heavy whipping cream and water into the mixing bowl along with the eggs. Continue whisking until well combined.
Step 3
Now for the easy part. Pour the mixture into small ramekins and place them into a larger pan. Fill the pan with hot water (almost boiling). Make sure the water reaches halfway up the sides of the ramekins (very important!).
Step 4
Bake for about 40 minutes (in the center of the oven for even cooking). The custard will become a bit jiggly towards the end.
Step 5
💡Tips
1. Whisking
When you’re whisking the eggs, it’s important to do it right. You want to break up the egg whites and yolks completely, but you don’t want to add too much air to the mixture. If you whisk too hard or for too long, you’ll end up with lots of bubbles.
These bubbles can make your custard less smooth. Instead, use a gentle back-and-forth motion with your whisk. You’re aiming for a smooth, well-mixed liquid without lots of froth on top.
If you do end up with some froth, you can skim it off with a spoon before pouring the mixture into the ramekins.
2. Temperature Control
Keeping an eye on the temperature is important for this recipe. When you’re heating the cream and water mixture, don’t let it boil. If it gets too hot, it could start to evaporate, changing the ratio of ingredients. Also, if you add very hot liquid to the eggs, you might end up cooking them instead of mixing them smoothly.
After heating the cream and water, let the mixture cool a bit before adding it to the eggs. You can tell it’s the right temperature if you can comfortably hold your finger in it for a few seconds.
You’ll Love These Recipes Too
If you liked my carnivore custard recipe, make sure to check out these carnivore recipes too:
Frequently Asked Questions
1. Can I use milk instead of cream?
No, milk won’t work well in this recipe. The cream is important for the right texture and richness. Milk has too much water.
2. How do I know when the custard is done?
The custard is done when the edges are set but the center still jiggles a little when you gently shake the ramekin. If you insert a knife about an inch from the edge, it should come out clean.
3. Can I freeze the custard?
Freezing isn’t recommended. The texture of the custard will change when thawed, becoming grainy or watery.
4. What if I don’t have ramekins?
You can use any small, oven-safe dishes. Just make sure they’re all the same size so the custards cook evenly.
Carnivore Custard
Ingredients
- 6 Eggs
- 1 1/2 cups Heavy Whipping Cream
- 1 1/2 cups Water
Instructions
- Start by preheating the oven to 350°F (175°C). Then, crack the eggs into a mixing bowl. Whisk them until frothy.
- Pour the heavy whipping cream and water into the mixing bowl along with the eggs. Continue whisking until well combined.
- Now for the easy part. Pour the mixture into small ramekins and place them into a larger pan. Fill the pan with hot water (almost boiling). Make sure the water reaches halfway up the sides of the ramekins (very important!).
- Bake for about 40 minutes (in the center of the oven for even cooking). The custard will become a bit jiggly towards the end.
- Remove the pan from the oven, then remove the ramekins, and allow the custard to cool for 10-15 minutes. Chill it in the fridge and serve. Enjoy.
Amazing!