Attention all carnivore dessert enthusiasts! Are you tired of feeling left out when it comes to indulging in scrumptious treats while sticking to your carnivore lifestyle? Well, put down that steak knife and get ready to sink your teeth into the most delightful carnivore dessert you’ve ever tasted: Carnivore Egg Custard!
That’s right, folks. I’ve cracked the code on how to create a creamy, dreamy, and utterly irresistible dessert using only animal-based ingredients. No more longingly staring at your friends as they devour their sugary confections. With this Carnivore Egg Custard recipe, you’ll be the envy of every carnivore in town.
This recipe is so simple, even a caveman could do it over a bonfire. With just three ingredients, you’ll be whipping up this delectable treat in no time. Plus, if you’re feeling adventurous, I’ll be sharing some tips on how to give your custard an extra flavor kick that will make your inner lion roar with delight.
FAQ: Carnivore Egg Custard
Alright, carnivore comrades, it’s time to address the elephant (or should we say, the mammoth?) in the room: your burning questions about this marvelous plant-free dessert. Get ready for some deliciously absurd answers that will satisfy your curiosity and tickle your funny bone.
Can I use heavy whipping cream instead of heavy cream?
Absolutely! Heavy whipping cream and heavy cream are essentially the same things, so feel free to use whichever one you have on hand. Just make sure it’s the real deal and not that wimpy low-fat stuff—we’re carnivores, not rabbits!
Can I use dinosaur eggs instead of pastured eggs for this recipe?
While I admire your adventurous spirit, I regret to inform you that dinosaur eggs are a bit hard to come by these days. Stick with pastured eggs for the best results—they’re easier to find and won’t attract any hungry velociraptors to your kitchen.
Is it possible to make this custard even meatier?
I like the way you think! While the traditional recipe is already a carnivore’s dream, you can always take it up a notch. If you don’t mind some meat in your dessert, try adding some crispy crumbled bacon to the mixture before baking for an extra meaty surprise in every bite.
What if I don’t have a baking dish? Can I use a hollowed-out steak instead?
As much as I appreciate your creativity, I don’t recommend using a steak as a baking dish. Not only will it make a mess in your oven, but it’s also a waste of a perfectly good steak. Stick to whatever oven-proof dish you can find, and save the steak for your main course.
How do I know when the custard is done?
The custard is done when it’s set and the top is a beautiful golden brown color and a bit risen. You can also do the “jiggle test”—give the dish a gentle shake, and if the center doesn’t jiggle, it’s ready to come out of the oven.
Can I add some veggies to this recipe to make it healthier?
Veggies? In a carnivore recipe? I mean, in a carnivore dessert recipe? And ”healthier”, you say! Blasphemy! This custard is all about embracing your inner meat-lover and pampering your gut with zero fiber and zero antinutrients, so let’s keep the focus on the animal-based ingredients to keep it truly healthy. If you’re craving something green, maybe just paint your plate with some green food coloring—or use a green spoon to eat your dessert.
What if I’m lactose intolerant? Can I still enjoy this custard?
Fear not, my lactose-averse friend! You can simply use lactose-free cream for a lactose-free version of this delectable dessert. It might be a tad more processed, but I won’t tell anyone if you don’t.
Can I make this custard ahead of time?
For sure! In fact, this custard tastes even better when it’s had some time to chill in the fridge. Make it the night before, let it cool to room temperature, and then refrigerate it overnight. The next day, reheat it a bit, as it certainly tastes better when it’s warm.
So, there you have it, folks—everything you ever wanted to know (and maybe a few things you didn’t) about the glorious Carnivore Egg Custard. Now stop drooling and start whisking!
Step-by-Step Instructions on How to Make This 3-Ingredient Carnivore Dessert
Preheat your oven to 150°C (300°F). If you don’t have an oven, find a friendly neighborhood dragon and kindly ask them to breathe on your custard for a few minutes.
Crack 4 pastured eggs into a bowl. If you have trouble cracking eggs, try using a miniature medieval catapult or your steak knife.
Pour 1 cup (240 ml) of heavy cream…
…and 1/2 cup (120 ml) of water into the bowl with the eggs.
Whisk the mixture until smooth, or until your arm feels like it’s about to fall off. Just joking! The mixture needs just a gentle whisking, not a whole-day workout.
Pour the mixture into an 8-inch (20 cm) baking dish. If you spill some, just pretend it’s an abstract art piece and move on.
Bake the custard in the preheated oven for about 45—60 minutes…
…or until it’s set and the top is risen and beautifully golden brown. If you’re unsure, do the “jiggle test”—if it doesn’t jiggle, it’s done!
Remove the custard from the oven and let it cool to room temperature. If you prefer your custard warm, dig in as soon as it won’t burn your tongue.
For a cool dessert, chill it in the fridge—perfect for those hot summer days when even your meat sweats. However, as I said, I personally prefer this dessert a bit warm.
And there you have it, folks! A delicious egg custard that will make your taste buds roar with joy. Serve it up with pride and enjoy the envious looks from your non-carnivore friends.
How I Came Up with This Easy Carnivore Dessert Recipe
You might be thinking, “Oh no, not another egg recipe! Can’t you post something that doesn’t involve eggs for once?” Hold your horses! I promise this one is worth it.
So, last week, in a moment of sheer madness (or brilliance?), I picked up 120 eggs. Yes, you read that right—120. Naturally, I had to figure out how to use them all before my kitchen turned into a chicken coop. Craving a carnivore dessert, I pondered what kind of plant-free treat I could whip up with these eggs.
Then, a light bulb went off in my head: carnivore custard! I love custards and have shared plenty of keto custard recipes before, but those usually contain plant ingredients, which are currently off my menu.
Determined to stick to my carnivore diet, I decided this custard would feature whole eggs—none of that laborious yolk-separating nonsense like my Carnivore Crème Brûlée recipe. And, of course, I wanted to use heavy cream. While I’ve been avoiding dairy, I figured a little indulgence wouldn’t hurt. To keep the carbs low, I added some water, hoping it wouldn’t make the custard too bland or runny.
Voilà! With just three ingredients, I had a simple and delicious carnivore dessert.
But here’s a little secret: before baking this custard, I was making rolls for my son’s school lunch. Meanwhile, my diffuser was filling the kitchen with the divine scent of orange essential oil. The heavenly aroma of rolls and orange had me dreaming of sweet keto orange rolls, but alas, my stomach can’t handle fiber. So, I decided to add a bit of my own brand orange stevia and a few drops of orange oil to the custard.
The result? A velvety, rich custard that tasted absolutely heavenly and perfectly satisfied my carnivore dessert cravings!
Here’s the recipe for you to enjoy:
Carnivore Egg Custard
Attention all carnivore dessert enthusiasts! Are you tired of feeling left out when it comes to indulging in scrumptious treats while sticking to your carnivore lifestyle? Well, put down that steak knife and get ready to sink your teeth into the most delightful carnivore dessert you’ve ever tasted: Carnivore Egg Custard!
That’s right, folks. I’ve cracked the code on how to create a creamy, dreamy, and utterly irresistible dessert using only animal-based ingredients. No more longingly staring at your friends as they devour their sugary confections. With this Carnivore Egg Custard recipe, you’ll be the envy of every carnivore in town.
This recipe is so simple, even a caveman could do it over a bonfire. With just three ingredients, you’ll be whipping up this delectable treat in no time. Plus, if you’re feeling adventurous, I’ll be sharing some tips on how to give your custard an extra flavor kick that will make your inner lion roar with delight.
Ingredients
- 4 pastured eggs
- 1 cup = 240 ml heavy cream
- 1/2 cup = 120 ml water
Instructions
- Preheat the oven to 150°C (300°F).
- Place the eggs, heavy cream, and the water in a bowl.
- Whisk until smooth.
- Pour the mixture into an 8-inch (20 cm) baking dish.
- Bake in the preheated oven for about 45—60 minutes, until the custard is set and the top is lightly golden brown.
- Let the custard cool to room temperature before serving. You can also chill it in the refrigerator for a cool dessert—although I personally prefer this dessert a bit warm.
Recommended Products
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Swerve Sweetener, Brown Bundle -
Sukrin Gold - The Natural Brown Sugar Alternative - 1.1 lb Bag (4 Pack)
Tips for Variations
Alright, my fellow carnivores, it’s time to spice things up (literally)! While this Carnivore Egg Custard is already a delectable treat on its own, I know some of you adventurous souls out there might be craving a little variety. Fear not, for I have concocted a list of tantalizing variations that will make your taste buds sing with joy.
Now, I must warn you: not all of these variations are 100% carnivore, but they are most definitely 100% delicious! So, if you’re willing to bend the rules a little bit in the name of flavor, keep reading. But if you’re a strict carnivore, feel free to cover your eyes and chant “meat, meat, meat” until you reach the end of this section. Without further ado, let’s dive into these mouthwatering ideas that will make your Carnivore Egg Custard experience even more eggciting!
1. Lemon Lover’s Delight: Swap out the water for some tangy organic lemon juice. This citrusy twist will make your custard feel like a ray of sunshine in your mouth. Just be prepared for your taste buds to do a happy dance!
2. Mocha Madness: Replace the water with some strong coffee (and maybe add a tablespoon of dark cocoa powder). This mocha variation will give you the energy boost you need to power through your day while still indulging in a delicious dessert. It’s like having your cake and eating it, too, but without the cake!
3. Spice Up Your Life: Channel your inner pumpkin spice latte lover by adding some homemade pumpkin pie spice to your custard. Or, keep it simple with a sprinkle of ground Ceylon cinnamon or nutmeg. These warm spices will make your custard feel like a cozy hug on a chilly day.
4. Creamy Dreamy: If you’re feeling a bit more indulgent and can handle a few extra carbs, ditch the water and go all-in on the heavy cream. This will result in an unbelievably creamy and rich custard that will make your taste buds sing with joy. Just be warned: you might need a moment alone with this one.
5. Vanilla Bean Bliss: Scrape the seeds from a vanilla bean pod and add them to your custard mixture for a luxurious, aromatic twist. This variation will make you feel like you’re dining in a fancy French restaurant, even if you’re just eating it in your pajamas on the couch.
6. Salted Caramel Craze: Before baking, sprinkle a thin layer of brown sugar substitute (like Swerve Brown or Sukrin Gold) and a pinch of sea salt on top of your custard. This will create a delightful salted caramel-like flavor that will make you question why you ever bothered with regular high-carb caramel in the first place.
7. Berry Burst: After baking, top your custard with a handful of fresh berries (if your diet allows it). The juicy, tart berries will provide a delightful contrast to the rich, creamy custard, creating a flavor explosion that will make your mouth water.
These are just a few ideas to get your creative juices flowing. Don’t be afraid to experiment and come up with your own variations—after all, that’s half the fun of cooking! Just make sure to share your delicious discoveries with the rest of us keto and carnivore dessert lovers.
General Prattling
This week has been jam-packed with productivity! I’ve been efficiently packing products for my online store, crafting innovative new jerky flavors that are sure to impress even the most discerning meat lovers, and handling enough organic grass-fed beef fat to make a sumo wrestler blush—all of which I’m magically transforming into golden tallow.
But the highlight of my week is happening later today: I’m launching high-quality chocolate drops that are as versatile as a multi-tool. Boasting 90—99.5% cocoa, you can munch on them straight out of the bag like a boss or whip up a decadent hot chocolate if you prefer a milder flavor.
These organic chocolate drops are crafted from chocolate so mind-blowingly delicious, it could convert even the most stubborn dark chocolate naysayer. Unlike those extra-dark chocolates that taste like they’ve been scraped off the bottom of a bitter old boot, these cute little hemisphere-shaped drops are bold yet silky smooth, without a hint of bitterness. And the smell? It’s like walking into a heavenly chocolate factory—a scent so divine, your nose will thank you for the experience!
why do you use water? all cream will work.
Read the post and then you know.
Hey, girlfriend, I purchased 10 dozen eggs the last time I shopped Costco Canada.
It is the ONLY way not to run out of eggs! I panic when my fridge only has four dozens or less!
Do not worry, what the world really needs are MORE egg recipes very day of the week!
Happy cooking and eating.
Gladys,
Toronto, Canada
Thanks, Gladys! I’m so happy to hear I’m not the only one hoarding eggs! Eggs are so good—and so good for you.