I make various versions of this except I use egg yolks and heavy cream--no milk and no whites (saved for other things). Then I bake them at 310 in silicone muffin pans (about 40 minutes) with no greasing of the cups needed. They pop right out and have a great custard texture. If you want flan, a little butter, collagen and erythritol cooked slowly into a caramel can be added to the bottom of each cup before adding the slightly sweetened, vanilla egg mixture.
I made this recipe, and substituted the milk and cream with my homemade beef bone broth. OMG! Loved it! Thank you for sharing your delicious recipes. They add variety which helps me stay on carnivore.
I make it with equal parts egg and warm liquid, steamed on stovetop. (4 eggs / about 9 mins) I usually use homemade bone broth, or water with some bacon fat, or strong coffee. Top with soy sauce & sesame oil.
@@bonniemechefske3838 Yes. I learned egg pudding from Steak & Butter Gal. (youtube) It's an asian breakfast staple. She recommended trying it with strong coffee. She also tried yogurt, if my memory serves correctly. I've also used 'quick broth' made with Better Than Bullion & Water. I have been eating this EVERY SINGLE day for 2 months since discovering egg pudding. :) It's like unsweetened creme brulee....almost. Another pro tip: cover the bowl lightly with foil while steaming and don't close the pot lid completely. (stovetop version) It prevents condensation from dripping into the egg mixture and keeps it very smooth. I look forward to trying his version! The versions I make are a bit firmer than his.
What a coincidence. You said you would do another custard video if this got 100 likes. I scrolled down and you were at 100 likes exactly :) Yay! we get another one! This is so cool. I LOVE custard but all of the other custard recipes I've seen have cornstarch. I will definitely be trying this now!
The quality of the recipe is excellent and easy to understand and very detailed so that everyone can participate it in the kitchen well explained and well prepared looks absolutely very tasty and delicious. 🤝stay connected ❤🙂👌
Custard is not water. ✔️ Check 😂 Seriously though, thank you for this. I love crème brûlée, so this Gives me some hope I’ll have some more variety to look forward to 😎
You can use just cream if you want the extra calories! Try replacing the milk with bone broth ;) I'm actually going to make another custard video next week with bone broth, but that's the secret for now!
My question as well. Whole Milk cup (244g ) Calories from Fat 71. Calories 149. 12% Total Fat 7.9g. 23% Saturated Fat 4.6g. 8% Cholesterol 24mg. 4% Sodium 105mg. 9% Potassium 322mg. 4% Total Carbohydrates 12g. Heavy Cream fl oz (30g ) Calories from Fat 97. Calories 101. 17% Total Fat 11g. 35% Saturated Fat 6.9g. 11% Cholesterol 34mg. 0% Sodium 8mg. 1% Potassium 28mg. 0% Total Carbohydrates 0.8g. I'd try one or one and a half ounces of cream and the rest of the cup water instead of the milk.
Thanks for the recipe and I am looking forward to making it. I need your help...in the video you say to use one cup of whole milk (0:43 seconds), but the recipe in the comments says to use 1/2 cup. Is the recipe in the comments right? Thanks!
Looks good, but is there a way to make is firmer? Prefer mine not as runny... grew up eating my mom's sweet custard and want something more carnivore...
Do most people have whole milk on carnivore? It's generally not recommended on keto. To mimic the texture of milk I usually mix almond milk with heavy cream, or even better, macadamia milk. But I don't have exact measurements since it's usually to eat with keto cookies or to mimic Starbucks' "pink drink" with passionfruit tea, nut milk, and heavy cream.
I don't particularly drink milk, but I also don't want to drink a full cup of heavy cream. Nut milks murder my stomach, personally. I'm not worried about macros so much as I am worried about nutrients and how I feel.
Instructions unclear. Added crack, and these are the most amazing custards I've ever had and they make me feel invincible and i need more and more and more
Yum!!!! So how do you feel about the sweetness of it without any sweetener? Is there anything that can be used to make it slightly sweet and not savory?
I didn't mind it because the milk was slightly sweet. And if you want sweetness, add what works for you. I'm not against sugar substitutes, but I also don't have them every single day. If I use one I'll usually use stevia or allulose
![Deep Dish Pizza for the [Carnivore Diet]](http://i.ytimg.com/vi/xpHazWHwKFQ/mqdefault.jpg)
![Deep Dish Pizza for the [Carnivore Diet]](/img/tr.png)
I make various versions of this except I use egg yolks and heavy cream--no milk and no whites (saved for other things). Then I bake them at 310 in silicone muffin pans (about 40 minutes) with no greasing of the cups needed. They pop right out and have a great custard texture. If you want flan, a little butter, collagen and erythritol cooked slowly into a caramel can be added to the bottom of each cup before adding the slightly sweetened, vanilla egg mixture.
I just love your recipes. They're so different from other carnivore recipes I have seen on UA-cam.
Will need to try this with goat milk
I made this recipe, and substituted the milk and cream with my homemade beef bone broth. OMG! Loved it! Thank you for sharing your delicious recipes. They add variety which helps me stay on carnivore.
I’m inspired by how yummy these custards look!! I just made some, and they are in the oven cooking now
Hope they turned out well
I love this recipe and cook it in the microwave for 2 to 1/2 min. Stir half way through. Yummmm!!!
I make it with equal parts egg and warm liquid, steamed on stovetop. (4 eggs / about 9 mins) I usually use homemade bone broth, or water with some bacon fat, or strong coffee. Top with soy sauce & sesame oil.
@curious seeker do you mean you use coffee in place of milk/cream? that sounds amazing!
@@bonniemechefske3838 Yes. I learned egg pudding from Steak & Butter Gal. (youtube) It's an asian breakfast staple. She recommended trying it with strong coffee. She also tried yogurt, if my memory serves correctly. I've also used 'quick broth' made with Better Than Bullion & Water. I have been eating this EVERY SINGLE day for 2 months since discovering egg pudding. :) It's like unsweetened creme brulee....almost. Another pro tip: cover the bowl lightly with foil while steaming and don't close the pot lid completely. (stovetop version) It prevents condensation from dripping into the egg mixture and keeps it very smooth. I look forward to trying his version! The versions I make are a bit firmer than his.
I’m totally here for savory custards!
I made this with flaked salmon in the mixture. Yummy ty
Can this be cooked in either airfryer or microwave???
Thank you. Found you today and impressed.
So glad!
Looking forward to your next custard creation.
I make mine in the insta pot!! Comes out perfect every time 🙌🏻 and I eat it 2 times a day !!!
just learning to use my IP: what settings do you use? assume ramekins sit on the trivet above a cup of water?
👏🏼👏🏼👏🏼Would you please share the time and setting? Thank you
@carnicavegirl7214
I want an IP since seeing it on steak n butter gals channel. How long and what settings do you use?
Bless you!!! 🕊
Good video. I will be sharing this with my 5000 plus strong keto community on Facebook. I am 1 of your earliest followers, and I hope all is well.
I really appreciate it! I am good, hope all is well with you. Feel free to post a link to the FB group in this comment if you want :)
👍 thanks for keeping recipe simple, it is greatly apreciated 👍
Those look wonderful. Thanks for the ideas
Yummy! Literally going to make this tonight and I can’t wait!
What a coincidence. You said you would do another custard video if this got 100 likes. I scrolled down and you were at 100 likes exactly :) Yay! we get another one! This is so cool. I LOVE custard but all of the other custard recipes I've seen have cornstarch. I will definitely be trying this now!
Yes! I'm glad it did because I'm excited to make it! And I hope you enjoy this one 🙂
You can use unflavored gelatin to thicken the custard if necessary.
So good. And so short. Thank you. I will make this soon. ❤
Can't wait to try this. Should be super yummy! Thank you for such amazing recipes.
This is like the Korean soup, I love so much. ❤🎉
Looking for the one with broth. Not lactose intolerant, but milk proteins give me inflammation.
Another ask for dairy free recipes. I am both lactose intolerant and get painful inflammation from dairy.
@@sweetestpotato4392 after looking more into it, I think you just substitute the milk for water or broth. Seems to work.
You could also try organic pasture raised milk that specifically contains A2
@@sky.the.infinite I have, and it's better than A1, but still inflammatory. Goat's milk is best, but still a little inflammatory.
Coconut milk?
The quality of the recipe is excellent and easy to understand and very detailed so that everyone can participate it in the kitchen well explained and well prepared looks absolutely very tasty and delicious. 🤝stay connected ❤🙂👌
These look fantastic.
I made the Steak & Butter gals egg & water recipe. It’s not pleasant. Your recipe was delicious for me.
She used bone broth in place of water when I watched it. But I haven't tried yet
Fabulous! TY
Custard is not water. ✔️ Check 😂
Seriously though, thank you for this. I love crème brûlée, so this Gives me some hope I’ll have some more variety to look forward to 😎
Do you need to use milk? What would happen with just whipping cream? I avoid milk/carbs but do love my cream
You can use just cream if you want the extra calories! Try replacing the milk with bone broth ;) I'm actually going to make another custard video next week with bone broth, but that's the secret for now!
My question as well.
Whole Milk
cup (244g )
Calories from Fat 71. Calories 149.
12% Total Fat 7.9g.
23% Saturated Fat 4.6g.
8% Cholesterol 24mg.
4% Sodium 105mg.
9% Potassium 322mg.
4% Total Carbohydrates 12g.
Heavy Cream
fl oz (30g )
Calories from Fat 97. Calories 101.
17% Total Fat 11g.
35% Saturated Fat 6.9g.
11% Cholesterol 34mg.
0% Sodium 8mg.
1% Potassium 28mg.
0% Total Carbohydrates 0.8g.
I'd try one or one and a half ounces of cream and the rest of the cup water instead of the milk.
Almond cashew or macadamia nut milk
Um that’s not carnivore tho
To get more zero carb, could you water down the heavy cream to whole milk consistency? So no milk would be used?
I was going to do that. Maybe a pinch of gelatine to make sure it’ll set
Yum!
I’ve never clicked on something so fast in my life, I miss custard 😂
Thanks for the recipe and I am looking forward to making it. I need your help...in the video you say to use one cup of whole milk (0:43 seconds), but the recipe in the comments says to use 1/2 cup. Is the recipe in the comments right? Thanks!
In the video I'm making two but the recipe in the description is for one single custard
Looks good, but is there a way to make is firmer? Prefer mine not as runny... grew up eating my mom's sweet custard and want something more carnivore...
Maybe try adding an additional egg (or removing some of the milk) and cooking it 5-10 longer!
Protein powder
Do most people have whole milk on carnivore? It's generally not recommended on keto. To mimic the texture of milk I usually mix almond milk with heavy cream, or even better, macadamia milk. But I don't have exact measurements since it's usually to eat with keto cookies or to mimic Starbucks' "pink drink" with passionfruit tea, nut milk, and heavy cream.
I don't particularly drink milk, but I also don't want to drink a full cup of heavy cream. Nut milks murder my stomach, personally. I'm not worried about macros so much as I am worried about nutrients and how I feel.
Is it really that bad to add some drops of stevia to the vanilla custard?
Nah. Do it up.
Instructions unclear. Added crack, and these are the most amazing custards I've ever had and they make me feel invincible and i need more and more and more
Yum!!!! So how do you feel about the sweetness of it without any sweetener? Is there anything that can be used to make it slightly sweet and not savory?
I didn't mind it because the milk was slightly sweet. And if you want sweetness, add what works for you. I'm not against sugar substitutes, but I also don't have them every single day. If I use one I'll usually use stevia or allulose
@CarnivorousChef awesome thank you so so much 🙏🏻🙏🏻🙏🏻🙏🏻
Nice lvciddd
Milk?😮
Could I use all cream instead of part whole milk?
Could I make this the night before? I have a family a d mornings can be hectic and I want something that could be eaten cold or heated up
I'm not 100% sure. You could definitely if you're eating it cold. I'm just not sure how it'd react if you warmed it up
What is your Instagram name? I didn't see it in the description. New to the idea of this lifestyle.
CarnivorousChef
Https://instagram.com/CarnivorousChef
You got 2.3k likes!! 😆
Can you make this with cheese?
Absolutely
@@CarnivorousChef thanks for sharing this journey. It's nice to see another mobile carnivore out there.
Do it with goats milk 😋
2.8k likes. Yep made 100 👍😄
My custard turned out watery on the bottom
I'm sorry to hear that!
🤓🖖✌👌👍😎
Yum!