Carnivore Custard

Ingredients

• 3 large eggs (preferably room temperature)

• 2 cups heavy cream (or heavy whipping cream)

• 1 tablespoon vanilla extract (Optional: omit for strict carnivore, or use a splash of water/more cream instead)

• Optional add-ins for relaxed carnivore/keto: A pinch of sea salt, or a keto-friendly sweetener like monk fruit or erythritol to taste.

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C).

2. Mix the Base: In a large bowl, whisk the eggs, heavy cream, and vanilla extract together until completely smooth and well combined. (Tip: For an extra silky texture without bubbles, you can strain the mixture through a fine-mesh sieve.)

3. Prepare the Ramekins: Divide the custard mixture evenly among 4 small oven-safe ramekins (or custard cups).

4. Set Up a Water Bath (Bain-Marie): Place the ramekins inside a larger baking dish (such as an 8×8-inch pan). Pour boiling or hot water into the outer baking dish until it reaches about halfway up the sides of the ramekins. This gentle cooking method prevents the eggs from curdling.

5. Bake: Bake for 30 to 40 minutes. The edges should be set and the top lightly golden, while the center should still have a slight jiggle.

6. Cool and Serve: Remove the ramekins from the water bath and let them cool at room temperature. You can enjoy it warm, or chill it in the refrigerator for a couple of hours for a firmer, refreshing dessert.