carnivore custard

Ingredients

• 4 large eggs

• 1 cup heavy cream (or full-fat coconut cream for a dairy-free version)

• 1/2 cup rich, unseasoned bone broth (beef or chicken), cooled

• 2 tablespoons unsalted butter, melted, plus extra for greasing

• 1/4 teaspoon finely ground sea salt (optional, but recommended)

• Optional Add-Ins for Variation:

  • 1/4 cup finely grated Parmesan or sharp cheddar cheese

  • 2 tablespoons crushed pork rinds for a “topping”

  • 1 tablespoon rendered bacon fat instead of butter

  • A pinch of finely crumbled, dried herbs like sage or thyme (if you tolerate them)

Equipment

• Medium mixing bowl

• Whisk

• Fine-mesh sieve (optional, for extra smoothness)

• Ramekins or a small baking dish (we recommend 2 x 10-oz or 4 x 6-oz ramekins)

• Baking pan or roasting dish large enough to hold the ramekins

• Kettle or jug for hot water

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Instructions

Step 1: Prepare the Oven and Ramekins

Preheat your oven to 325°F (160°C). This moderate, gentle heat is crucial for cooking the custard evenly without curdling the eggs or causing it to puff up and become spongy.

While the oven is heating, generously grease your ramekins or baking dish with butter. This not only prevents sticking but also adds a lovely, rich flavor to the edges of the baked custard. Place the greased ramekins inside your larger baking pan.

Step 2: Create the Custard Base

In your medium mixing bowl, crack the 4 eggs. Whisk them vigorously until the yolks and whites are fully combined and the mixture becomes slightly frothy. This initial whisking is key to a smooth texture.

Slowly, while continuously whisking, pour in the 1 cup of heavy cream. The goal is to incorporate it gradually to avoid shocking the eggs. Next, slowly whisk in the 1/2 cup of cooled bone broth and the 2 tablespoons of melted butter. If you are using salt or any optional add-ins like cheese, whisk them in now.

Pro Tip: For an impossibly silky texture, strain the custard mixture through a fine-mesh sieve into a pouring jug. This catches any little bits of egg white that didn’t fully incorporate and ensures a perfectly smooth final product.

Step 3: The Water Bath Technique

This is the secret to a perfect custard. A water bath (or bain-marie) gently surrounds the ramekins with warm water, ensuring the custard cooks slowly and evenly. It prevents the outside from becoming rubbery while the inside is still liquid.

Carefully divide the custard mixture evenly among your prepared ramekins. Pull the oven rack out slightly and place the baking pan with the ramekins onto it. Now, using your kettle, pour hot (near-boiling) water into the larger baking pan until it comes about halfway up the sides of the ramekins. Be careful not to splash water into the custards.

Step 4: Baking to Perfection

Gently push the oven rack back in and bake for 45-55 minutes. The cooking time will depend on the size and depth of your dishes. The custard is done when the edges are firmly set, but the center still has a slight jiggle—like Jell-O—when you gently shake the ramekin. It will continue to set as it cools.

Avoid over-baking! If the center is completely firm and doesn’t jiggle, it is likely overdone and may become watery or rubbery.

Step 5: The Crucial Cooling Period

Once baked, carefully remove the entire pan from the oven. Using tongs or a sturdy spatula, lift the ramekins out of the hot water bath and place them on a wire rack to cool. This is the “last of the recipe” and a critical step for texture.

Allow the custards to cool at room temperature for at least 30 minutes. During this time, they will finish setting and their flavors will meld beautifully. For the best experience, you can also cover them and refrigerate for a few hours until fully chilled. Serving it cool emphasizes its creamy, dense texture.

Serving Your Carnivore Custard

This custard is wonderfully versatile.

• Warm: Enjoy it warm from the oven as a comforting main course.

• Chilled: Serve it cold from the refrigerator as a unique and elegant appetizer.

• Garnish: For a strict carnivore, a small pat of butter on top of the warm custard is divine. If you allow minor exceptions, a sprinkle of chives or a twist of black pepper can add a nice contrast. For a textural crunch, top with the optional crushed pork rinds.

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Nutrition Information

(Disclaimer: The following is an estimate based on the specific ingredients used. Values can vary.)

Serving Size: 1/2 of the recipe (using heavy cream and butter, without optional add-ins)

Nutritional Highlights:

• High in Fat: This recipe is an excellent source of energy, perfect for a low-carb or ketogenic lifestyle. The fats from the cream, butter, and egg yolks provide sustained energy and aid in the absorption of fat-soluble vitamins.

• High-Quality Protein: With 17 grams per serving from eggs and bone broth, it provides all the essential amino acids needed for muscle repair and satiety.

• Rich in Collagen & Minerals: Using a quality bone broth introduces collagen, glycine, and minerals like calcium and magnesium, supporting joint, gut, and skin health.

• Negligible Carbohydrates: This dish is virtually carb-free, making it ideal for managing blood sugar.

• Vitamin Rich: It’s a powerhouse of vitamins A, D, E, and K2 from the pastured eggs and dairy, along with B vitamins crucial for energy production.

Enjoy your journey into the heart of animal-based cooking with this simple, satisfying, and deeply nourishing Carnivore Custard.