Welcome, fellow dessert enthusiasts and keto warriors! If you’ve been on the hunt for the ultimate Carnivore Crème Brûlée recipe, look no further. This is not just any crème brûlée; this is the crème de la crème brûlée, handpicked and perfected with tips from a professional chef. Yes, you heard that right—this is the best keto and carnivore crème brûlée recipe you’ll find on the web, and it’s surprisingly easy to make!
With a velvety, melt-in-your-mouth custard and a rich, creamy texture that will make your taste buds sing, this dessert is a true delight. And the best part? It contains only two ingredients—yep, just two! So, preheat those ovens, grab your ingredients, and let’s dive into the delicious world of the most delicious carnivore dessert. Trust me, your taste buds (and your Instagram followers) will thank you!
FAQ: The BEST Carnivore Crème Brûlée Recipe
Got questions about the crème de la crème of carnivore desserts? Whether you’re curious about skipping the blowtorch, using leftover egg whites, or what makes this recipe the best, I’ve got you covered. Dive into the FAQ section for all the answers, plus a few laughs along the way!
What makes this the best Carnivore Crème Brûlée recipe?
While I’m generally reluctant to call anything “the best” because people’s preferences and tastes can vary, I feel confident making an exception here. This recipe combines several decades of my own recipe development expertise, my undeniable intelligence, and tips from a real professional chef. Knowing the kinds of low-quality carnivore crème brûlée recipes out there, I’m absolutely confident this is the best. It’s so well thought out and developed, resulting in a foolproof, delicious dessert that’s both simple and sophisticated, with a real professional touch.
How many ingredients are in this crème brûlée recipe?
Just two! All you need are egg yolks and heavy cream. It’s so simple, even a caveman could do it—though they might have trouble with beating the yolks.
Can I use any type of eggs?
For the best results, use pastured eggs. They give the custard ample nutrients (including folate) and a delightful color. Plus, the chickens will thank you.
Is this recipe really keto and carnivore-friendly?
Absolutely! This crème brûlée is low-carb, sugar-free, and fits perfectly into both keto and carnivore diets. It’s basically the unicorn of desserts.
Do I need a blowtorch to caramelize the top?
Nope! This recipe skips the sugar topping, so no blowtorch needed. Save the pyrotechnics for your next BBQ. But if you crave that classic crunchy top and tolerate sweeteners, check out the Tips for Variations section below for a delicious workaround.
What if I don’t have ramekins?
No worries! You can use any small, ovenproof dishes. Just make sure they’re shallow enough to cook evenly. Coffee mugs in a pinch? Why not!
How long does it take to bake?
It takes about 15—30 minutes, depending on your oven and the size of your dishes. Just keep an eye on them—they should be jiggly in the center like a good dad joke.
Can I add sweeteners or flavors?
Depends. If you don’t mind a tiny amount of plant-based ingredients and are looking for a hint of sweetness, consider using clean, keto-friendly sweeteners. Be sure to scroll again to the Tips for Variations section below for sweetener and seasoning tips.
Is it okay to eat crème brûlée for dinner?
I won’t judge! With all that protein and fat, it’s practically a full meal in disguise. Go ahead and finish your day with a bit of culinary rebellion. If you are doing fat fast (which is undoubtedly a terrible name for indicating that you are eating only fat; it should be called a fat diet, NOT fat fast!), this dish is a perfect fat bomb, so your fat-filled days will feel pure indulgence!
What should I do with the leftover egg whites?
Make an egg white omelet, egg white tortillas, whip up some meringues—or give the egg whites to your kid to create the ultimate play slime. The possibilities are endless!
Can I serve this to guests who aren’t on a keto or carnivore diet?
Absolutely! They’ll never guess it’s diet-friendly. Just don’t tell them until after they’ve raved about how delicious it is. To be honest, adding a tad of natural no-carb sweetener might be required, otherwise your guests might be just puzzled why they are served a non-sweet dessert.
Can I use this crème brûlée as a facial mask?
While it might make your skin feel silky smooth, I recommend keeping this delicious treat for your taste buds. Your face might get jealous of your mouth, though!
Will this crème brûlée help me win a carnivore cooking competition?
Definitely! Just make sure to keep the recipe a secret. You don’t want the judges to know your secret weapon is a two-ingredient marvel.
Step-by-Step Instructions for the BEST Carnivore Crème Brûlée
Crank up that oven to 375°F (190°C). It’s about to get hot in there! Take 6 yolks from your pastured eggs.
Beat them in a mixing bowl…
…until they’re thick and pale. Think fluffy clouds, but yolkier.
Pour 2 1/2 cups (600 ml) of heavy cream into a medium saucepan.
Heat over high heat, stirring constantly…
…until it’s steaming and piping hot. No boiling allowed—this isn’t a jacuzzi party!
Pour a couple of tablespoons of the hot cream into the egg yolks.
Whisk like you’re in a race.
Pour the yolk mixture back into the rest of the hot cream.
Whisk until they’re best friends.
Discard the foam on top with a spoon, or add it to your coffee for a creamy treat. If you don’t drink coffee, enjoy the fluffy foam as a special treat.
Divide (and conquer) the mixture into 4-6 small ovenproof dishes or ramekins. Make sure they’re ready for their sauna session.
Place a shallow, ovenproof bowl on the lowest oven rack and fill it three-quarters full with boiling water. We’re creating a steam room here.
Place your dishes/ramekins on the middle oven rack. Bake for 15—30 minutes…
…until the centers are jiggly like a bowl of jelly.
Remove from the oven and let cool to room temperature. Then, chill in the fridge until cold. Patience, my friend.
Top with whipped cream if you like, and serve.
Prepare for applause and requests for seconds!
How I Came Up with This Easy Carnivore Recipe
I was all set to make a completely different recipe this week, but then I opened my fridge and was met with the accusing stares of 100 pastured eggs. They were practically begging to be used. So, I decided to whip up a recipe that would put a serious dent in my egg stash. Last week’s Carnivore Egg Gratin had already made a decent impact, but I realized I’d need a dozen more egg-centric recipes to tackle this nutrient-packed mountain.
Then, it hit me: I had one quart (1 liter) of heavy cream that was about to expire. Why not make crème brûlée? Eggs and cream, a match made in culinary heaven! Well, technically egg yolks and cream. Normally, I’m all about cutting corners and using whole eggs in my custards, puddings, and sauces—and even in my easy low-carb lemon curd—but this time, I wanted to play by the rules and create the best Carnivore Crème Brûlée ever.
I dove into research, hunting for tips from professional pastry chefs on how to make the ultimate crème brûlée. Armed with the best advice, I was ready to conduct my first experiment—and document the entire process with photos. Initially, I thought about making a half batch just in case things went south, but my recipe seemed so foolproof that I decided to go all in and make a full batch.
Most crème brûlée recipes call for a water bath, but I’ve got a trick up my sleeve: placing a shallow bowl of boiling water on the lowest oven rack. It’s my trusty method, and I wasn’t about to change it now.
Lo and behold, the result was the most velvety crème brûlée I’ve ever tasted! I was astonished at how smooth and rich it turned out—an absolute pleasure to eat, unlike anything I’d ever experienced before. This taste bud pleaser is definitely going to be a regular in my dessert rotation!
Here’s the recipe for you to enjoy:
The BEST Carnivore Crème Brûlée
Welcome, fellow dessert enthusiasts and keto warriors! If you’ve been on the hunt for the ultimate Carnivore Crème Brûlée recipe, look no further. This is not just any crème brûlée; this is the crème de la crème brûlée, handpicked and perfected with tips from a professional chef. Yes, you heard that right—this is the best keto and carnivore crème brûlée recipe you’ll find on the web, and it’s surprisingly easy to make!
With a velvety, melt-in-your-mouth custard and a rich, creamy texture that will make your taste buds sing, this dessert is a true delight. And the best part? It contains only two ingredients—yep, just two! So, preheat those ovens, grab your ingredients, and let’s dive into the delicious world of the most delicious carnivore dessert. Trust me, your taste buds (and your Instagram followers) will thank you!
Ingredients
- 6 yolks from pastured eggs
- 2 1/2 cups = 600 ml heavy cream
- (see the post for sweetener and seasoning options)
Instructions
- Preheat the oven to 375°F (190°C).
- Beat the egg yolks in a mixing bowl until thick and pale. Set aside.
- Add the cream in a medium saucepan. Heat over high heat, constantly mixing, until steaming and piping hot. Don't let boil! Remove from the heat.
- Pour a couple of tablespoons of the hot cream into the egg yolks. Whisk well.
- Pour the cream and yolk mixture into the rest of the hot cream and whisk until well combined.
- Discard the foam on top with a spoon (use it for other purposes, like in your coffee or enjoy as is).
- Divide the hot cream and yolk mixture into 4—6 small ovenproof dishes or ramekins.
- Place a shallow, ovenproof bowl on the lowest oven rack. Carefully fill it three-quarters full with boiling water.
- Place the dishes/ramekins on the middle oven rack.
- Bake for 15—30 minutes, or until the center of the brûlées is gelatin-like jiggly.
- Remove from oven. Let cool until room temperature, then let chill in the fridge until cold.
- Serve, for example, decorated with whipped cream.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases - without any extra costs for you.
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Kiva Premium Vanilla Bean Powder, Gourmet Madagascar Bourbon | RAW, Vegan, All Natural | 3 oz. -
NOW Foods, Better Stevia Liquid, Glycerite, Zero-Calorie Liquid Sweetener, Low Glycemic Impact, Certified Non-GMO, 8-Ounce -
Anthony's Confectioner's Erythritol, 2 lb, Non GMO, Natural Sweetener, Zero Calorie, Keto & Paleo Friendly -
Anthony's Allulose Sweetener, 2 lb, Batch Tested Gluten Free, Keto Friendly Sugar Alternative, Zero Net Carb, Low Calorie -
NOW Foods, Organic Liquid Monk Fruit, Zero-Calorie Sweetener, Caramel, 1.8-Ounce
| Nutrition information | In total | Per serving if 6 servings |
| Protein | 50.3 g | 8.4 g |
| Fat | 280.0 g | 46.7 g |
| Net carbs | 18.0 g | 3.0 g |
Tips for Variations
Ready to jazz up your Carnivore Crème Brûlée—considering you don’t mind some sweeteners and seasonings? Here are some delicious variations to keep things interesting:
1. Crusty Surface with Allulose:
If you tolerate sweeteners and crave that classic crunchy top, sprinkle a thin layer of allulose over your chilled crème brûlée. Use a blowtorch to caramelize the allulose until it’s golden and crisp. Voilà! You’ve got a perfect, crackly surface.
2. Seasoning Variations:
– Vanilla Powder: Skip the usual vanilla extract (which often contains unwanted additives) and go for pure vanilla powder. It’s the best and cleanest option to infuse your crème brûlée with a rich vanilla flavor. We are aiming at the best, you remember!
– Pumpkin Pie Spice: Since it’s fall (and you know my seasoning preferences!), why not add a seasonal twist? Mix in a teaspoon of homemade pumpkin pie spice with your egg yolks for a cozy, autumnal flavor.
– Ceylon Cinnamon: Add 1 teaspoon of Ceylon cinnamon for a warm, slightly sweet spice that pairs beautifully with the creamy custard.
– Nutmeg: A pinch of freshly grated nutmeg can add a wonderful depth and a hint of earthiness to your crème brûlée.
– Lemon Zest and Oil: For a bright, zesty twist, add freshly grated lemon peel from organic lemon and 2 drops of pure lemon oil. This combination adds a refreshing citrus note that complements the rich custard perfectly.
3. Sweetener Options:
– Powdered Erythritol: A great low-carb option that blends well and adds sweetness without the carbs.
– Allulose: Perfect for those who want a sugar-like taste and texture without the sugar.
– Stevia: Opt for pure stevia extract to avoid any fillers or additives.
– Monk Fruit: Another excellent and neutral-tasting no-carb sweetener that pairs wonderfully with the creamy custard.
For my Finnish followers, I’ve created a special version using 1/4 teaspoon of my own brand of caramel stevia. This sweetener adds a mouthwatering caramel flavor without a hint of bitterness.
Experiment with these variations to find your favorite version of this delectable Carnivore Crème Brûlée. Bon appétit!
General Prattling
This week was business as usual: I was as busy as a bee running my online store. I’ve been turning a mountain of grass-fed beef fat into golden tallow—and yes, still managing to nick my fingers with that sharp knife! Luckily, the wounds are healing fast, so I can get back to other finger-intensive projects, like my jerky endeavor.
On top of that, I have a slew of new products hitting the store next week. I’ve been knee-deep in designing labels, testing mixtures, and prepping pouches. Now, it’s finally time to pack these superb, clean, keto-approved goodies and get them ready for launch! Exciting times ahead!
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