Hi All. 66 year old Scotsman from the UK. I suffered a heart attack at the beginning of December due to an extremely unhealthy lifestyle and have since embarked on the carnivore diet. I made your pudding recipe today and it turned out exactly as you said. I but a drop of maple syrup on and some cinnamon. I thought it tasted quite spicy. On checking the spice jar I realised I had put chilli powder on it instead of cinnamon. Have to say though, I still ate the lot. I've made another one with actual cinnamon. Just waiting for it to cool down.
I loved my mom's custard when I was younger. She would make it with eggs, milk, and cinnamon, then bake it in the oven in a water bath. It was so comforting!
I used the wee-est amount of vanilla, and did the browned butter without honey and it tasted just like a caramel pudding. It was so soothing and just what we needed, thank you so much, Bella!
Would love to know what the pieces are whenever they play. Bella, could you please put it in the description box for fellow pianists and inquiring minds?? TIA
I have been making your Egg Pudding for about 2 years…only difference I steam mine in my Instant Pot & I make Brown Butter to pour over my pudding. Thank you Bella for your wonderful recipes you share with us…Never been disappointed❤❤
Can I ask how you steam it in the Instant Pot? I have a Ninja Foodi, but I guess it would be a similar process. I bet it's easier than doing on the stove top!
I tried 2 batches of a lazy version (I was not about to pull out a strainer, or care enough to measure) and added a little raw cheese. It was okay hot, but I loved it much better cold. I made mine in a silicon mold with bone broth instead of milk in the air fryer at 400, 15min. It has almost a macaroni texture cold. I sliced up some the next day and toasted it like bread in the air fryer, it was delicious with butter and bacon.
In Swedish it's called äggstanning which translates egg stopping. (For non Nordics: Ägg and egg are pronounced similarly.) I would typically get it when sick when I was a kid. It had a lot of air bubbles in it so it wasn't as silky. Now, as a carnivore/keto I replace the milk w heavy cream and water to lessen the carbs. And no bubbles!
@@ari123621 Not whipped cream, just high fat content (about 40% is what is available here). Not sure about cream/water ratio yet, still trying the recipe out. With just cream no water it gets really velvety, with just water it gets silkier.
@@ari123621 Sorry for late answer. Cream. Just regular whipping cream but not whipped, sorry if I was unclear. I prefer high fat cream bc of carrageenan and other additives in the ones w less fat. Plus I'm counting carbs. Yesterday I tried 1 egg, 50ml water and 25ml cream, steamed for about 8 min.
I can’t live without Bella, but I need to give mad props to steak and butter guy. I just love watching the two of you together , he seems like such a great supportive husband . I can’t wait for SBB
I can’t wait to try this! I just started carnivore and my channel to document healing from incurable spinal and neuro conditions! I need my life back! Thanks Bella
This was one of my favorite videos. Usually the video ends after the recipe and brief comment. I loved the lengthy conversation between wife and husband.
Saw this last nite and couldn't wait to try this for breakfast. OMG! I used your amounts but put it in the oven in a water bath. Nice texture, mine had a bit of a browned top that I liked too. Warmed up some of my browned butter bites with coconut oil that I make and drizzled that heavily on top. Had some later after chilled in fridge. Still loved. Rewarmed some in the microwave, still great! This is a game changer for me to get more eggs in my diet. I do eat 2 every morning but struggle with that egg ick taste. No eggs taste with this pudding. I can't wait to make it again with a cup of latte in it. Thanks!
I live in Canada and we call this desert Creme caramel. The carnivore version leaves out the sugar sauce. You can up it a notch by scoring it on top with a small blowtorch.
Yes! This has been a favorite for me since I was a small child. Mom (from Norway) made it with a caramelized sugar sauce drizzled over it, as the only sweetness in it. I make it without that but think I might try Bella's idea of browned butter. Sounds delicious.
Americans call it Custard. My mom made it baked in the oven, in a hot water pan, with nutmeg on top and the honey sounds great too. From NJ German, Russian, English background. The Spanish make a version called Flan with a thin caramel sauce on it.
Americans may call it custard but this is not traditional custard, it is an egg pudding. Significant ingredient differences - for one real custard is only made with yolks.
OMG I cannot wait to make this. My Gran and Mum used to make egg custard which I loved. I never thought I'd be eating it as a carnivore. Happy days. Many thanks 🎉
OMG, I love this pudding. I only had half and half on hand and it turned out great. I had to cook it a little longer than Bella's. Maybe because of the half and half or because I didn't have a rack and had to use mason jars and a steamer as the rack. Really great consistency and flavor.. I had to make it in four containers so to hasten the process, I put two in the oven on 350 for 15 min. They turned out great with a little different texture. This is an all around great method/recipe stove top or oven. TY Bella❣ I topped it with a brown butter, cinnamon, cardamon and monkfruit drizzle. YUM!
Thank you so much for this incredible recipe! I absolutely have to try it. I’ve been a dedicated carnivore for the past five years, but over the last year, plants and even carbs have somehow crept back into my diet… and it hasn’t made me feel great. Just yesterday, my husband and I cooked the most amazing tomahawk steak (it was absolute perfection!), but I still found myself craving something sweet and reached for chocolate cake instead of a dessert like this pudding. Now I’m so inspired to make this pudding! 🥰 Also, I want to say how much I admire you two as a couple-you’re such a wonderful inspiration. My teenager son, who’s also a professional pianist, loves listening to your performances. Thank you for the recipe and for being such a source of inspiration for all of us! ❤️
Oh, so glad your piano concert at the end is back! And your loving care, Bella, in the making of what we call custard is just delightful and sweet. I have made your savory version with bone broth instead of milk and it was wonderful too.
I made this years ago and tagged Bella in my IG post where I winked while taking a spoonful of it. Love love love Egg Pudding thanks to you Bella. Yay!!!
My mom always made the sweet version (she was from B.C.,Canada, and had Scottish parents) and called it baked custard. Just amazing to see you two hang together.
✨✨✨Desserts on the outside world🌎do not taste 🥚🥚🥚“eggy” when vanilla cancels the smell of eggs. However, other flavours can cancel the eggy sensation… Use instant coffee. If you drink coffee…then add it to your dessert‼‼‼ I have been having a tough time achieving a smooth egg pudding using water💧…so I thoroughly gave up on it. But this new video seems to correct the recipe flaws … thank you…I will try this‼‼‼ Gladys🇨🇦Toronto🇨🇦Canada
@@bidentity69 I know…but I cannot drink water. I cannot stand water…tastes awful even filtered. And bottled water is not healthy. I grew up on CocaCola… since age of 5…I gave up Diet Coke Zero Nov 15, 2013…and each and everyday…I still crave a Coke Zero. So…coffee and tea are a poor substitution to quench thirst (they do not!) But that is all there is‼‼‼
I can highly recommend Steak and Butter Gang! I'm 14 months carnivore, and I doubt I could jave done it without the support and education I got (and still get) there. Thank you, Bella! // For the ending music, I'm going to take a wild guess and go with Chopin.
I made it exactly as you instructed-with bone broth rather than milk-and it was picture perfect and sooooo delicious!!! That silky texture was to die for. There was none left in my hubby’s bowl either.I did not grow up with this as a comfort food but I’m going to make it my comfort food from now on! Thank you so much!!
I’ve made it in the past from your original recipe and I absolutely love it! Thank you for sharing this update! You guys playing piano together at the end is just adorable!!! ❤❤
@@Snapkrackpop She suggested just using water. If you are willing to use coconut milk, you can also use that. It tends to be less inflammatory than milk (I use the cans that just have coconut milk and water)
I made this right away, and much to my surprise, the browned butter (first time with this too and made with cinnamon and Allulose) covered up the (ugly) bubbles. Browned butter tasting was yummy. Looking forward to dessert soon!
Thank you for sharing this, Bella. I am going to cook it for my Chinese wife. I believe I’ve had it in China at restaurants with varying degrees of quality, it’s awesome to know the pure, homemade recipe. I’m a huge fan of minimal ingredients
I walked right into my kitchen and made this and it was great! I have made it before from your previous videos and it was great, but this was easier and smoother. Chef’s Kiss 💋 Thanks for the piano bonus! (I have to confess to adding a few drops of liquid splenda, which was just right.)
Thank you Bella, absolutely love ALL your recipes. You give us so many choices and your carnivore recipes are easy. Doesn't have to take all day no expensive tools to purchase. One of my favorites is your scotch eggs and of course egg pudding. I make them weekly!
Ok butter babe, that’s a game changer. I’m closing in on 3 years and I’m more of a steak 🥩 and ground beef guy but OMG this is sooooo good. And your directions are spot on. First try, gold medal. Thank you for this…
For everyone and you Bella. I got the idea from you. Make keratin broth from beef feet and tendons and chicken feet. It gels quite solid when strained and chilled. Melt approx 1/3 cup of this gel along with 2tbs butter or to taste. Stir this liquified mixture into 3 beaten eggs and pour into air fryer drawer after removing the grille. I cut up a slice or two of cooked bacon and throw that in too. Insert drawer into air fryer (no grille) and cook @ 390 F for 5-6 minutes. It comes out like a super smooth omelet. Then I add sour cream and salsa , and sometimes grated cheese goes in for the last cooking minute. I let the thing stay in the machine for a few minutes after the cooking stops so all the extra liquid is magically absorbed. Can be varied to suit anyone's taste ; it's quick, easy and tasty. Any beef broth would work, I make my own for the keratin. ,
Hi Bella, I love your videos and all the information you share. It's really helpful for living the carnivore lifestyle! To eliminate the bubbles on top, you could use some heat from a flambé burner or a lighter, and they’ll pop within a second.
Thank you for sharing the recipe and taking the time to show each step properly without rushing. I have a sustainable alternative for the plastic wrap but I don’t know how it’s called. It is like a stainless steel attainder but the mesh is round instead of formed like a bowl. It is used as lid for a frying pan to prevent grease getting everywhere when a closed lid is not desired.
👏🎹🍮 Wow! The recipes and performances were absolutely incredible-truly inspiring. Especially for me, as a young professional pianist. My mom has to make this pudding ASAP-for herself, for me, and for our whole carnivore-loving family that also enjoys a good treat now and then. Thank you for sharing such amazing recipes and music. You’ve got a new fan here!
This is hands-down the easiest and most memorable method for making perfect custard! I won't ever forget the 1.5 x ratio now! I made it right away exactly as you said. The only addition I might make for others with an instant read thermometer is that a finished temp between 170-180 is ideal. I had to cook mine a smidge longer to get the right consistency but it was a delicious, warm and comforting meal for a snowy day! Thank you!!!
Don’t be afraid to experiment with different kind of liquids. I have done milk, heavy cream, broth and coffee. My favorite is coffee. I also sprinkle in some vanilla and cinnamon. I think next time I will brown some butter and put on top after it has cooked
I’ll have to try this. My great-grandmother made custard frequently. I’m not carnivore but I am low-carb, and the problem with similar items in restaurants is they are always too sweet for my taste. I would definitely like to have a custard dish with very little (not no) sweetener. I’m going to watch you make it again right now! Thank you!
One of the best parts of every one of her recipes is, every carnivore has the ingredients in-hand already. Couldn't say that when on a "traditional" diet! :)
Standard custard. You could also bake it on a water bath and do several ramekins in a roaster pan at once. I do need to try doing the sweetener drizzled on top verses mixed into the custard mixture before cooking. It’s basically how I eat my plain yogurt…so this method of sweetening is intriguing.
Great recipe. I love you and your videos. I'm away from home and don't have my racks, so I use three 1/4-pint mason jars in the boiling water with my metal fan steamer on top. I could only do one ramekin at a time, so it took longer to cook my pudding. I am excited to try it when I'm back in my own kitchen. Thank you for all you do for your community.
Chawanmushi! If you don't want to use cling film over the cups, you can wrap the lid in a clean tea towel and this will absorb the steam and keep it from falling back onto the cups. ❤
I’ve tried the egg pudding with water and with coffee. Now, I gotta try it with milk. Ok, so I tried it. It was and probably always will be the best meal for a sore throat. I’ve had it two days in a row now. It’s so soothing.
Made it using duck eggs and Kolona half and half vs whole milk…oh my…topped with Kerry Gold butter and sprinkled with pumpkin spice…came out perfect and so above and beyond “rich and decadent”!!!❤
Flan version: 6 eggs - use just the yolk for 4 and 2 complete eggs. Cup of Heavy Cream Cup of 2% Whole Milk or 1 Can of Evaporated Milk Cinnamon, Nutmeg and All Spice (Optional) - To taste (I use a teasepoon) Vanilla Extract (I prefer dominican style) You need caramel for the bottom so of course, do not use sugar granules... Use Allulose + Monk Fruit or allulose + Butter and a sweetener of choice to make a light caramel for the bottom of the recipient. 375 on the oven for about an hour, submerge the container in water up to the flan mix line. You can just follow any flan recipe but switch out the ingredients. Edit - forgot about the vanilla
@@tinaphilip7782 There are two types of milks in those cans you can get, evaporated milk which has a low amounts of sugar (what you'd find in regular milk) and condensed milk. Condense milk is the traditional one used for flans but it has way too much sugar so you want to avoid that. That is why I substitute the condence milk with heavy cream. It actually gives the flan a very soft velvet texture when mixed right (I use an emulsifier for this).
I make this in the instant pot. Inspired by your family’s recipe! Inconsistent velvety texture, not sure why but that’s how it comes out. However always delicious. 12 minutes on low in individual ramekins. Great grab n go breakfast! If anyone has insight into consistency I’m all ears! Thank you Bella❤
So after watching this, I made it. And it was delicious and easy! I actually tried both hot and chilled. And I enjoyed the hot version very much! Topped it with Tupelo Honey and it was amazing! The video was very easy to follow along and make a perfectly silky egg pudding! Loved it! Thank you!!
Oh, I have learned about this (steamed egg pudding) on a carnivore forum years ago :) It used broth but of course I had to try it with milk/cream for a dessert version... I preferred the savory one but egg and milk/cream is a match made in heaven, I just use other recipes for using that combo :) But I very rarely desire something sweet on carnivore. (I probably would if I could stick to it longer...)
Thank you! I just made this and to all 5 of us it does taste and smell eggy. I overcooked the first one and it was more like scrambled egg in texture and appearance but firmer/formed. The second one came out very smooth and looked like creamy jello like yours did! 2 of my 3 kids had an immediate, negative, visceral response to the texture and flavor. My other kid and husband think its "ok" but not used to the texture especially. I did put some honey and maple syrup on a few pieces and it helps but the egg is still pretty prominent for us. I may try it again with some cream as part of the milk so it's creamier and perhaps a little sweetener (though I'd prefer not to). Im not giving up on it but for us we'd need to tweak it some. We tried some cinnamon on top with the honey/maple and it helped it taste more dessert-ish to me than without. I love the smooth-looking texture though! :)
Wow! I love the recipe, looks delicious. I'll try it out 😀. ...I didn't expect to hear Chopin at the end! 😮💖😍 I just discovered your channel. Subbed and liked😊.
I learned how to make egg pudding by watching your channel. I love it. I have been eating it for about a year. I haven’t tried a drizzle of honey with vanilla and cinnamon. Sounds amazing.
I’ve been making your egg pudding recipe for a couple of years, most of the time with a half cream/water combo with Kerrygold melted on top. So good!! 🤤🤤🤤
I make a savory version using homemade gelatinous chicken or pork stock, and eat it for breakfast. I eat it warm like a custardy porridge. Flan, creme brulee, egg custard are my favorite desserts and this is a great substitute. I have learned to make egg custards without sugar, but I will add spices like nutmeg, vanilla and cinnamon. I consider the sugar in the heavy whipping cream sweetened enough for dessert. (all sweeteners give me a headche). Thanks for sharing brown butter idea. I cannot wait to make the flavored electrolyte drinks like your other video. I cannot tolerate the stevia and other sweetners in the commercial brands. Great ideas!
Dan tat made me love eggy desserts pre-carnivore. “It’s not too sweet” is high praise for an Asian dessert, so I think we are less prone to the egg ick, which I never even heard of before. Totally felt Max’s reaction to that. And I’m totally going to make this, but top mine with a little vanilla in the browned butter and a sprinkle of Maldon flaky salt.
Hi All. 66 year old Scotsman from the UK. I suffered a heart attack at the beginning of December due to an extremely unhealthy lifestyle and have since embarked on the carnivore diet. I made your pudding recipe today and it turned out exactly as you said. I but a drop of maple syrup on and some cinnamon. I thought it tasted quite spicy. On checking the spice jar I realised I had put chilli powder on it instead of cinnamon. Have to say though, I still ate the lot. I've made another one with actual cinnamon. Just waiting for it to cool down.
Haha but the spicy idea sounds good.
😂😂😂 chilies are great.
Thanks for sharing. I'm going to go hide my chili powder before starting the recipe.😂
Thanks for sharing about your heart issue. I am starting minimal keto for heart and other health issues. Bummer about the chili powder..lol!
@@priscillajordan1634 It honestly wasn't too bad. Better with the cinnamon.
I loved my mom's custard when I was younger. She would make it with eggs, milk, and cinnamon, then bake it in the oven in a water bath. It was so comforting!
I used the wee-est amount of vanilla, and did the browned butter without honey and it tasted just like a caramel pudding. It was so soothing and just what we needed, thank you so much, Bella!
😮ooooo, yummy! Thanks for sharing that tip!
Every time bella makes a recipe, i know i already have it in the house. Eggs, milk, butter.
Riiight?!!
😂
I have allergies to dairy will this work with goat milk and margarine?
@@brianna56ismi have allergies to all cow and goat 😢
@@brianna56ismlactaid too maybe
THANK YOU FOR BRINGING BACK THE PIANO!!!! 🎹🎵❤
Would love to know what the pieces are whenever they play. Bella, could you please put it in the description box for fellow pianists and inquiring minds?? TIA
Noted. The piece we played here is Chopin Piano Concerto in E Minor (First Movement)
@@SteakandButterGal Awesome! Thank you!!
I have been making your Egg Pudding for about 2 years…only difference I steam mine in my Instant Pot & I make Brown Butter to pour over my pudding. Thank you Bella for your wonderful recipes you share with us…Never been disappointed❤❤
I like the addition of beurre noisette, thank you for the tip!
How long in the instant pot?
Can I ask how you steam it in the Instant Pot? I have a Ninja Foodi, but I guess it would be a similar process. I bet it's easier than doing on the stove top!
I'm so glad you've enjoyed the recipe for so long!❤️
Would you please share how you do it in the Instant pot?
I tried 2 batches of a lazy version (I was not about to pull out a strainer, or care enough to measure) and added a little raw cheese. It was okay hot, but I loved it much better cold. I made mine in a silicon mold with bone broth instead of milk in the air fryer at 400, 15min. It has almost a macaroni texture cold. I sliced up some the next day and toasted it like bread in the air fryer, it was delicious with butter and bacon.
In Swedish it's called äggstanning which translates egg stopping. (For non Nordics: Ägg and egg are pronounced similarly.)
I would typically get it when sick when I was a kid. It had a lot of air bubbles in it so it wasn't as silky.
Now, as a carnivore/keto I replace the milk w heavy cream and water to lessen the carbs. And no bubbles!
How much whipped cream 38%and water?
@@ari123621 Not whipped cream, just high fat content (about 40% is what is available here). Not sure about cream/water ratio yet, still trying the recipe out. With just cream no water it gets really velvety, with just water it gets silkier.
@@sarag1521 cream cheese 42%or whipping cream 38 %?
@@ari123621Always match the liquid measurement of eggs & liquid. Sometimes I do a little extra liquid just to make sure it’s silky! 🎉❤
@@ari123621 Sorry for late answer. Cream. Just regular whipping cream but not whipped, sorry if I was unclear. I prefer high fat cream bc of carrageenan and other additives in the ones w less fat. Plus I'm counting carbs.
Yesterday I tried 1 egg, 50ml water and 25ml cream, steamed for about 8 min.
I can’t live without Bella, but I need to give mad props to steak and butter guy. I just love watching the two of you together , he seems like such a great supportive husband . I can’t wait for SBB
This is so sweet, thank you so much! and regarding SBB, I’m sure it will be sooner than later.
@@SteakandButterGalI am excited for you guys for the future!!! 🥩 🧈👶
@@SteakandButterGalare you AI?
@@johnstrain240😂
❤❤❤
Pudding and Piano!! It can’t get much better than that❤️
You and your husband playing the piano together is just so beautiful. Visually, you to are beautiful. You can see the passion.
Ok, you convinced me! I'm going to try it. Your husband is so cute and appreciative of your talents.
I can’t wait to try this! I just started carnivore and my channel to document healing from incurable spinal and neuro conditions! I need my life back! Thanks Bella
I have always cooked mine in a "bain-marie" (water bath) in the oven, it works great and no worry about water getting in the bowl.
Yes that is how my mother made it, but it is called Custard, not pudding. Pudding you cook on top of the stove and add some cornstarch to to thicken.
The fact that in brazilian portuguese we say "banho maria" and I could just get what you meant is amazing.
@prunelle19 I did that today and it works like a charm!
What temperature do you set the oven to? Ive been wanting to try this method.
@ericharrigan1449 I set it for 325°, and it took 20-25 minutes
This was one of my favorite videos. Usually the video ends after the recipe and brief comment. I loved the lengthy conversation between wife and husband.
Saw this last nite and couldn't wait to try this for breakfast. OMG! I used your amounts but put it in the oven in a water bath. Nice texture, mine had a bit of a browned top that I liked too. Warmed up some of my browned butter bites with coconut oil that I make and drizzled that heavily on top. Had some later after chilled in fridge. Still loved. Rewarmed some in the microwave, still great! This is a game changer for me to get more eggs in my diet. I do eat 2 every morning but struggle with that egg ick taste. No eggs taste with this pudding. I can't wait to make it again with a cup of latte in it. Thanks!
I live in Canada and we call this desert Creme caramel. The carnivore version leaves out the sugar sauce. You can up it a notch by scoring it on top with a small blowtorch.
Yes! This has been a favorite for me since I was a small child. Mom (from Norway) made it with a caramelized sugar sauce drizzled over it, as the only sweetness in it.
I make it without that but think I might try Bella's idea of browned butter.
Sounds delicious.
You guys are so multitalented! Wow 😮 🎼
Americans call it Custard. My mom made it baked in the oven, in a hot water pan, with nutmeg on top and the honey sounds great too. From NJ German, Russian, English background. The Spanish make a version called Flan with a thin caramel sauce on it.
Americans may call it custard but this is not traditional custard, it is an egg pudding. Significant ingredient differences - for one real custard is only made with yolks.
And the french too : un flan😀
Nutmeg is not carnivore .
@bidentity69 why?
OMG I cannot wait to make this. My Gran and Mum used to make egg custard which I loved. I never thought I'd be eating it as a carnivore. Happy days. Many thanks 🎉
Hope you enjoy!!
Love you guys together; your hubby is a great friend and communicator, your perfect complimentary other half. Blessings Bella & hubby.❤
OMG, I love this pudding. I only had half and half on hand and it turned out great. I had to cook it a little longer than Bella's. Maybe because of the half and half or because I didn't have a rack and had to use mason jars and a steamer as the rack. Really great consistency and flavor.. I had to make it in four containers so to hasten the process, I put two in the oven on 350 for 15 min. They turned out great with a little different texture. This is an all around great method/recipe stove top or oven. TY Bella❣ I topped it with a brown butter, cinnamon, cardamon and monkfruit drizzle. YUM!
Thank you so much for this incredible recipe! I absolutely have to try it. I’ve been a dedicated carnivore for the past five years, but over the last year, plants and even carbs have somehow crept back into my diet… and it hasn’t made me feel great. Just yesterday, my husband and I cooked the most amazing tomahawk steak (it was absolute perfection!), but I still found myself craving something sweet and reached for chocolate cake instead of a dessert like this pudding. Now I’m so inspired to make this pudding! 🥰
Also, I want to say how much I admire you two as a couple-you’re such a wonderful inspiration. My teenager son, who’s also a professional pianist, loves listening to your performances. Thank you for the recipe and for being such a source of inspiration for all of us! ❤️
Love your recipes and sharing of Bella's Cafe. But I REALLY love when you treat us with your music at the end! So beautiful and inspirational. 😊
I'm SO glad you enjoy the music! 🎹
I LOVE the piano treats, too! I am a huge classical music lover! ❤🎵
Oh, so glad your piano concert at the end is back! And your loving care, Bella, in the making of what we call custard is just delightful and sweet. I have made your savory version with bone broth instead of milk and it was wonderful too.
I made this years ago and tagged Bella in my IG post where I winked while taking a spoonful of it. Love love love Egg Pudding thanks to you Bella. Yay!!!
My mom always made the sweet version (she was from B.C.,Canada, and had Scottish parents) and called it baked custard.
Just amazing to see you two hang together.
I've been making your egg pudding for 2 years. Love it.
✨✨✨Desserts on the outside world🌎do not taste 🥚🥚🥚“eggy” when vanilla cancels the smell of eggs.
However, other flavours can cancel the eggy sensation…
Use instant coffee. If you drink coffee…then add it to your dessert‼‼‼
I have been having a tough time achieving a smooth egg pudding using water💧…so I thoroughly gave up on it.
But this new video seems to correct the recipe flaws … thank you…I will try this‼‼‼
Gladys🇨🇦Toronto🇨🇦Canada
Coffee is not carnivore .
@@bidentity69 I know…but I cannot drink water. I cannot stand water…tastes awful even filtered. And bottled water is not healthy. I grew up on CocaCola… since age of 5…I gave up Diet Coke Zero Nov 15, 2013…and each and everyday…I still crave a Coke Zero. So…coffee and tea are a poor substitution to quench thirst (they do not!)
But that is all there is‼‼‼
@@bidentity69 Bella has mage her steamed egg pudding with coffee before.!
I can highly recommend Steak and Butter Gang! I'm 14 months carnivore, and I doubt I could jave done it without the support and education I got (and still get) there. Thank you, Bella! // For the ending music, I'm going to take a wild guess and go with Chopin.
See you in the meetings ❤️❤️
This was so much more than just a Dessert recipe video... I almost feel part of the family now... loved the piano piece
I made it exactly as you instructed-with bone broth rather than milk-and it was picture perfect and sooooo delicious!!! That silky texture was to die for. There was none left in my hubby’s bowl either.I did not grow up with this as a comfort food but I’m going to make it my comfort food from now on! Thank you so much!!
I’ve made it in the past from your original recipe and I absolutely love it! Thank you for sharing this update! You guys playing piano together at the end is just adorable!!! ❤❤
I used 1 cup of heavy whipping cream and 1 cup of water. I do not do well with milk.
I wondered if something like this might work since I don’t use milk…thank you!
How did it turn out? I only use 35% whipping cream as well.
Have you tried raw milk?
Many people i know personally do not do well with milk but they can drink and like raw milk
Is their a non dairy version
@@Snapkrackpop She suggested just using water. If you are willing to use coconut milk, you can also use that. It tends to be less inflammatory than milk (I use the cans that just have coconut milk and water)
I made this right away, and much to my surprise, the browned butter (first time with this too and made with cinnamon and Allulose) covered up the (ugly) bubbles. Browned butter tasting was yummy. Looking forward to dessert soon!
I made it, and the texture is devine❤ A weekly stable for me. Thanks bella
Divine
Staple.
Bella. Always capitalize names.
Thank you for sharing this, Bella. I am going to cook it for my Chinese wife. I believe I’ve had it in China at restaurants with varying degrees of quality, it’s awesome to know the pure, homemade recipe. I’m a huge fan of minimal ingredients
Yes, Go Babe! of course she makes it the best, and one day she'll be a momma making this for her babies and Babe!
I walked right into my kitchen and made this and it was great! I have made it before from your previous videos and it was great, but this was easier and smoother. Chef’s Kiss 💋 Thanks for the piano bonus! (I have to confess to adding a few drops of liquid splenda, which was just right.)
Yay!!
Thank you Bella, absolutely love ALL your recipes. You give us so many choices and your carnivore recipes are easy. Doesn't have to take all day no expensive tools to purchase. One of my favorites is your scotch eggs and of course egg pudding. I make them weekly!
I will keep them coming ❤️!
Ok butter babe, that’s a game changer.
I’m closing in on 3 years and I’m more of a steak 🥩 and ground beef guy but OMG this is sooooo good. And your directions are spot on. First try, gold medal.
Thank you for this…
Thank you. We call this custard in the U.K. ❤❤
My pleasure 😊
It's totally custard or flán in the U.S.
For everyone and you Bella. I got the idea from you. Make keratin broth from beef feet and tendons and chicken feet. It gels quite solid when strained and chilled. Melt approx 1/3 cup of this gel along with 2tbs butter or to taste. Stir this liquified mixture into 3 beaten eggs and pour into air fryer drawer after removing the grille. I cut up a slice or two of cooked bacon and throw that in too. Insert drawer into air fryer (no grille) and cook @ 390 F for 5-6 minutes. It comes out like a super smooth omelet. Then I add sour cream and salsa , and sometimes grated cheese goes in for the last cooking minute. I let the thing stay in the machine for a few minutes after the cooking stops so all the extra liquid is magically absorbed. Can be varied to suit anyone's taste ; it's quick, easy and tasty. Any beef broth would work, I make my own for the keratin.
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Hi Bella,
I love your videos and all the information you share. It's really helpful for living the carnivore lifestyle!
To eliminate the bubbles on top, you could use some heat from a flambé burner or a lighter, and they’ll pop within a second.
Silky + smooth = smooky. The pudding was so good, it warrants coming up with a new word
😂😂🎉That's what I am goingvto call it around my house now. Bella's Smooky Pudding! 😂🎉
Beautiful piano playing. I love piano. Got my pudding in the pot with 2 minutes to go. Can’t wait!
You guys are adorable together💝💝
Thank you for sharing the recipe and taking the time to show each step properly without rushing. I have a sustainable alternative for the plastic wrap but I don’t know how it’s called. It is like a stainless steel attainder but the mesh is round instead of formed like a bowl. It is used as lid for a frying pan to prevent grease getting everywhere when a closed lid is not desired.
👏🎹🍮 Wow! The recipes and performances were absolutely incredible-truly inspiring. Especially for me, as a young professional pianist. My mom has to make this pudding ASAP-for herself, for me, and for our whole carnivore-loving family that also enjoys a good treat now and then. Thank you for sharing such amazing recipes and music. You’ve got a new fan here!
This is hands-down the easiest and most memorable method for making perfect custard! I won't ever forget the 1.5 x ratio now! I made it right away exactly as you said. The only addition I might make for others with an instant read thermometer is that a finished temp between 170-180 is ideal. I had to cook mine a smidge longer to get the right consistency but it was a delicious, warm and comforting meal for a snowy day! Thank you!!!
Wow thanks for coming back and sharing how it worked for you!! I’ll remember your temp tip. 🥰💕
Don’t be afraid to experiment with different kind of liquids. I have done milk, heavy cream, broth and coffee. My favorite is coffee. I also sprinkle in some vanilla and cinnamon. I think next time I will brown some butter and put on top after it has cooked
You have intrigued me with the idea of using coffee. 🤔 same recipe just with coffee instead of milk?
@ yes. Equal amounts of egg to coffee.
Coffee , vanilla and cinnamon are not carnivore .
@@bidentity69 then you don’t have to use them.
I've just made it, it is great, thank you so much Bella🙏❤, you read my mind, I was craving some "sweets"! 🙂
I’ll have to try this. My great-grandmother made custard frequently. I’m not carnivore but I am low-carb, and the problem with similar items in restaurants is they are always too sweet for my taste.
I would definitely like to have a custard dish with very little (not no) sweetener.
I’m going to watch you make it again right now! Thank you!
The piano is the “topping on the cake” as they say.❤
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I'm trying this tomorrow. Looks like an easy way to double my daily intake of eggs from 6 to a dozen!
One of the best parts of every one of her recipes is, every carnivore has the ingredients in-hand already. Couldn't say that when on a "traditional" diet! :)
Standard custard. You could also bake it on a water bath and do several ramekins in a roaster pan at once. I do need to try doing the sweetener drizzled on top verses mixed into the custard mixture before cooking. It’s basically how I eat my plain yogurt…so this method of sweetening is intriguing.
OMG you guys are the cutest with the piano at the end. Not sure there's an obviously more perfect couple in all the ways than you two!
You’re my favorite -max
Please give us more desserts❤
Your skin is just beautiful!!
So easy! Wasn’t sure about steaming it for just 15mins but it totally worked. Thank you 🙏
So glad you loved it! ❤️
This looks delicious. You are very talented. Bake beautifully and play the piano beautifully.
Great recipe. I love you and your videos. I'm away from home and don't have my racks, so I use three 1/4-pint mason jars in the boiling water with my metal fan steamer on top. I could only do one ramekin at a time, so it took longer to cook my pudding. I am excited to try it when I'm back in my own kitchen. Thank you for all you do for your community.
Thank you so much for being here ❤️
Chawanmushi! If you don't want to use cling film over the cups, you can wrap the lid in a clean tea towel and this will absorb the steam and keep it from falling back onto the cups. ❤
That's a GREAT tip! 😊 Thank you!!
Could it possible using a plate over the cup?
I’ve tried the egg pudding with water and with coffee. Now, I gotta try it with milk.
Ok, so I tried it. It was and probably always will be the best meal for a sore throat. I’ve had it two days in a row now. It’s so soothing.
Could you make a Cookbook?? I Love all your recipes because they are yummy and easy! Thank you 🤗❤️
It’s on the way 🤫
@ Congratulations 🎊 I’m so excited 😆 and I know it’s going to be a huge success!! Much Love! ❤️🤗🙏
@@SteakandButterGal Fantastic!! 🥰🥰🥰🥰
This looks good. I'm going to try the savory version. I think the texture is going to be so satisfying!
Made it using duck eggs and Kolona half and half vs whole milk…oh my…topped with Kerry Gold butter and sprinkled with pumpkin spice…came out perfect and so above and beyond “rich and decadent”!!!❤
Pumpkin spice is not carnivore .
Flan version:
6 eggs - use just the yolk for 4 and 2 complete eggs.
Cup of Heavy Cream
Cup of 2% Whole Milk or 1 Can of Evaporated Milk
Cinnamon, Nutmeg and All Spice (Optional) - To taste (I use a teasepoon)
Vanilla Extract (I prefer dominican style)
You need caramel for the bottom so of course, do not use sugar granules... Use Allulose + Monk Fruit or allulose + Butter and a sweetener of choice to make a light caramel for the bottom of the recipient. 375 on the oven for about an hour, submerge the container in water up to the flan mix line.
You can just follow any flan recipe but switch out the ingredients.
Edit - forgot about the vanilla
Oh I thought carnation milk has sugar .
@@tinaphilip7782 There are two types of milks in those cans you can get, evaporated milk which has a low amounts of sugar (what you'd find in regular milk) and condensed milk. Condense milk is the traditional one used for flans but it has way too much sugar so you want to avoid that. That is why I substitute the condence milk with heavy cream. It actually gives the flan a very soft velvet texture when mixed right (I use an emulsifier for this).
I make this in the instant pot. Inspired by your family’s recipe! Inconsistent velvety texture, not sure why but that’s how it comes out. However always delicious. 12 minutes on low in individual ramekins. Great grab n go breakfast! If anyone has insight into consistency I’m all ears! Thank you Bella❤
Bravo! I've made your original egg pudding recipe many times with water or bone broth, and it's so delicious 😋!
I hope you’ll enjoy the 2.0 as much as the original!
Wow, piano recital was amazing. Looking forward to the yummy custard.
So after watching this, I made it. And it was delicious and easy! I actually tried both hot and chilled. And I enjoyed the hot version very much! Topped it with Tupelo Honey and it was amazing! The video was very easy to follow along and make a perfectly silky egg pudding! Loved it! Thank you!!
I saw this yesterday and made it today!! It’s delicious
It's funny watching you two discuss this dish!
Wow the savory version looks amazing! Excited to add this to my family’s meals
I've been making your recipe with egg and water but will try this one today. I'll need something warm since its 0 degrees here today!
How does the egg in water version turn out? I don’t do well with milk, but I sure would like to try some of this since I just had gum surgery.
@primtivee9469 it is very good. Maybe it's not as smooth, but there are videos on her channel on that version.
Thanks for the recipe! I also really enjoyed the piano performance from the two of you! Cheers!
Oh, I have learned about this (steamed egg pudding) on a carnivore forum years ago :) It used broth but of course I had to try it with milk/cream for a dessert version... I preferred the savory one but egg and milk/cream is a match made in heaven, I just use other recipes for using that combo :) But I very rarely desire something sweet on carnivore. (I probably would if I could stick to it longer...)
Look forward to making this treat ! Canadian here sounds like custard or as SB Guy mentioned créme brûlée.
You two are so fun !
🤣🤣🤣Is that the Tastee Air Fryer rack?? I love you! Genius use 🎉And thank you so much for the recipe.
Oh yay super excited to try this. Looks so delicious!
Thank you! I just made this and to all 5 of us it does taste and smell eggy. I overcooked the first one and it was more like scrambled egg in texture and appearance but firmer/formed. The second one came out very smooth and looked like creamy jello like yours did! 2 of my 3 kids had an immediate, negative, visceral response to the texture and flavor. My other kid and husband think its "ok" but not used to the texture especially. I did put some honey and maple syrup on a few pieces and it helps but the egg is still pretty prominent for us. I may try it again with some cream as part of the milk so it's creamier and perhaps a little sweetener (though I'd prefer not to). Im not giving up on it but for us we'd need to tweak it some. We tried some cinnamon on top with the honey/maple and it helped it taste more dessert-ish to me than without. I love the smooth-looking texture though! :)
Are you using pasture raised eggs?
Wow! I love the recipe, looks delicious. I'll try it out 😀. ...I didn't expect to hear Chopin at the end! 😮💖😍 I just discovered your channel. Subbed and liked😊.
I love eggs so much!! I'm glad I can have them in a dessert as well. Thank you for sharing:)
I learned how to make egg pudding by watching your channel. I love it. I have been eating it for about a year. I haven’t tried a drizzle of honey with vanilla and cinnamon. Sounds amazing.
So happy to read this!!😍
Thank you can’t wait to make this!!💗
I’ve been making your egg pudding recipe for a couple of years, most of the time with a half cream/water combo with Kerrygold melted on top. So good!! 🤤🤤🤤
Looks amazing!! My mom makes flan yummy!!
And yes more desserts 🍮 please!
Good evening Ms Isabella
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Bell is a perfect name for you are beautiful! 😊 Love custard pudding.❤ Want to try this!!!😋 ☺️
Thank you for your recipes.They have kept me on track for the past year with ZERO slip-ups! Keep them coming, Bella!
Love to hear you playing! Do a video of nothing but Chopin!
Bella, thank you so much for this recipe. Do you have a carnivore cookbook yet?
I'm liking the savory version!
Looks delicious
I make a savory version using homemade gelatinous chicken or pork stock, and eat it for breakfast. I eat it warm like a custardy porridge. Flan, creme brulee, egg custard are my favorite desserts and this is a great substitute. I have learned to make egg custards without sugar, but I will add spices like nutmeg, vanilla and cinnamon. I consider the sugar in the heavy whipping cream sweetened enough for dessert. (all sweeteners give me a headche). Thanks for sharing brown butter idea. I cannot wait to make the flavored electrolyte drinks like your other video. I cannot tolerate the stevia and other sweetners in the commercial brands. Great ideas!
15:40 THANK YOU!!! I couldn’t agree more!
Thanks for this amazing recipe Bella! We just made a half recipe batch and it was amazing! We will be adding this to our (very limited) dessert menu!
Dan tat made me love eggy desserts pre-carnivore. “It’s not too sweet” is high praise for an Asian dessert, so I think we are less prone to the egg ick, which I never even heard of before. Totally felt Max’s reaction to that. And I’m totally going to make this, but top mine with a little vanilla in the browned butter and a sprinkle of Maldon flaky salt.
Looks awesome!
I will be trying it.
Love your channel. Thank you.