Baked egg custard
45 min · 10 g protein · 148 cals / serving
Silky little custards baked from eggs, milk and a splash of cream, the dessert carnivore eaters come back to. With no sugar the flavour is mild, milky and gently sweet from the dairy itself, and the texture is the point: just set, trembling, smooth to the spoon. Relaxed carnivore, since it uses milk and cream.
Ingredients
- 3 large eggs
- 1/4 cup liquid egg white, or the whites of 2 eggs
- 1 2/3 cups whole milk
- 2 tbsp heavy cream
- a pinch salt
Steps
- Heat the oven to 325°F and put a kettle on. Warm the milk and cream in a small pan until steaming, but not boiling.
- Whisk the eggs, egg whites and salt in a bowl just to combine, without whipping in air. Pour in the warm milk slowly, whisking all the time, then strain through a sieve into a jug.
- Set four ramekins (about 6 oz each) in a deep baking dish and fill them. Pour hot water into the dish to come halfway up the ramekins.
- Bake 25–35 minutes, until the edges are set and the centres still wobble like jelly when you nudge the dish; a thermometer in the centre reads about 175°F. Lift out of the water and cool 20 minutes, then eat warm or chill for at least 2 hours.
Good to know
Why the extra egg whites?
They add protein without making the custard eggier. A fourth whole egg in place of the whites works too; the custard is slightly richer, at about 53 instead of 57.
Can I sweeten it?
Not if you are eating carnivore. If you are not, a little sweetener and a few drops of vanilla in the milk turn it into a classic baked custard; grate nutmeg over the top before baking.
Strict carnivore without dairy?
Replace the milk and cream with the same amount of warm bone broth and you get a savoury egg custard, close to Japanese chawanmushi without the extras. It is much lighter, at about 87 instead of 57.
Alternative
Per
- Calories
- 94
- Protein
- (26%)
- 6 g
- Fat
- (59%)
- 6 g
- Carbohydrates
- (15%)
- 3 g
- of which sugar
- 3 g
- Fiber
- 0 g
- Sodium
- 101 mg
More desserts
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 593 kcal goes into the pot and 641 g of ingredients comes out as about 630 g of food: 94 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.