Your amazing, your ambition to do this, to put yourself out there, is such a reward to all who are on this journey with you, I am new to carnivore, and appreciate your dedication and kindness 😊❤
Wow thank you. I definitely need more of your carnivore desserts. I have cravings for desserts, it doesn't necessarily have to be sweet but I end up eating junk sweets. With this recipe I can satisfy my cravings until I no longer have sweet tooth.
So happy to have found your channel I have watched the same recipe done by countless other people and they are not clear, they don't leave the recipe they don't explain these things as well as you do and I'm so so happy to have found you thank you thank you thank you I'm from Santa Cruz California
Wow, love this recipe! Just discovered your channel Really like how you put this video together. I‘ll be checking out more of your channel. Cheers from Switzerland 💞
I'm definitely trying this recipe!! If anyone wants a little sweetness but remain closer to carnivore, you may want to try adding a bit of glycine. This is a non-essential amino acid that has a sweet taste. I heard about this on another carnivore channel and have used it in other carnivore recipes. It's in a powder/granular texture. I found it on Amazon.
Thank you for the tip! I've added it a few times to my cheesecake. I don't generally feel like the custard needs it as much, but, of course, we all have different tastes! My mom makes this a lot for dinner even, and she admits that she drizzles a tiny bit of honey on top of hers.
I have never had an egg custard before and tried this last night. I did add some vanilla and allulose. I'm trying to wean my teens off of the SAD while my husband and I are going mostly carnivore. I did not like it and neither did the kids. It had an off-putting egg flavor. I dont know if I did something wrong or if we just don't like an egg custard as I've never had it before. The texture was good. My husband was in bed so I dont have his feedback yet.
I'm sorry to hear that. Normally, if it tastes too eggy, it's from overcooking, but that usually also results in a rubbery texture. You said the texture of yours was good. (Was it soft and smooth?) My mother makes this all the time and eats it as dinner. She doesn't add any sweeteners to it, but does drizzle some honey over the top. I've never used or tried allulose so I don't know if that could affect the recipe somehow. (I doubt that's the issue, but can't rule it out.) Maybe try adding more cream and less water to make the cream flavor stand out more. (If you haven't completely given up on it.) I actually love this too, but don't make it as often because I try to avoid dairy- which is also why I don't use all cream and water it down somewhat with water. (Most custards combine milk with cream, but we don't generally have milk at home. All cream feels a bit too rich for many people.)
Ccooking is NOT intuitive to all people, so as a noob to cooking this type of dessert added to the fact I'm a baby carnivore, i do NOT mind your talking despite some who think you talk too much. All your info was great for my purposes as idk what I'm doing 😂😂😂
Thank you! I share tips and tricks I've learned because recipes can vary based on the oven or pan you use. So, if you know seeing something means it was overcooked, you can adjust it for what you have at home. I used to only do hands-in-pans style videos and some people complained that I should talk more. hahaha No one can please everyone, so I focus on sharing what I believe is important and hope it's appreciated by the right people. ;)
Merci looks good! My chickies have been loading me up and I got about 10 dozen to get rid of. Looks like custard and eggs for Christmas this year.... hahaha
Same here- I usually look for this sort of recipe when I have too many eggs from my girls. 😊 You have way more than I do as I only have a couple that are laying right now. 🤣
Few of mine have slowed down or stopped but I've got a half dozen orpingtons that I picked up late in summer that just started laying 2 or 3 weeks ago.
Gonna try this. Is there an issue with just using heavy cream? or half and half instead of cream and water? I'd rather not dilute heavy cream with water. I was imagining half and half would be good instead of using milk to dilute the heavy cream. Any insight would be helpful. I've done that when I made an icecream base but not sure if that applies here for cooked custard.
Not at all! That's fine! Some people find it heavy that way. Flan is generally made with cream and milk. I've been avoiding using milk, so I used cream and water and liked it that way. (I was experimenting with cutting down on dairy slightly.) I'd experiment with it and find what you like best. If you find it heavy, just sub some of it for water next time- keep playing with that until you're happy. (The same goes for the texture- experimenting with the temperature of your oven as I'm finding it can vary a lot from oven to oven!)
Oh- and yes, you could definitely just use half and half. I live in Spain and it isn't an option here, but that would probably be similar to most custards.
Yes! Of course! I used a combination of water and cream to keep the carbs lower and the fat higher. Plus, I don't tolerate milk well. My original, "normal" flan recipe used a little less cream and used milk instead of water. Feel free to experiment with it.
Yes, definitely. I'd add by taste. It really depends on each person's want for sweetness. I've added a dash of homemade vanilla before- probably around a teaspoon. That's probably a good starting point. If you feel it doesn't add enough, you can always slowly increase the amount until you're happy. I've never used monkfruit, so I can't really guess there, but, again, I'd add a small amount, taste it, and then see if I thought it needed more sweetness.
I've never used it because it isn't very common here in Spain. That said, I've read that most "monk fruit" sweeteners are actually basically erythritol with added monkfruit. If it's actually monkfruit- then maybe it goes along more with a carnivore+fruit type lifestyle. (If you are following that sort of diet.) All of this depends on your goals, I guess. I personally prefer not to use anything, but my husband and son prefer a bit of sweetness. So, I've tried several sweeteners for theirs- like erythritol (which supposedly doesn't spike blood sugar) and even glycin (an amino acid that actually tastes sweet). Overdoing any of them isn't ideal. I would focus on finding a balance and not overdoing anything, and then see how each one affects you personally.
Liked and subscribed. Do you have a link to your custard cups or could you tell me the dimensions or how many ounces they are? Also a link to the tops would be nice.
It's also the egg custard my mother made us when we were children and her mother use to make and she was taught by her mother.......the two main ingredients goes a long long way back.
No, I actually added water. It only looked like milk because I used the same measuring cup that I had used for the cream to help get the rest of the cream out.
Much talking, less info (e.g time backing)… you waist our precious time for no reason… give us easy steps to follow such as 1. Ingredients 2. Quantities 3. Backing/cooking time and at the end of the video give any important/necessary tips if required…
If you're in a hurry, I always link to the post on the blog where you can easily skim through what you need! In this case it's: thethingswellmake.com/carnivore-keto-custard/ I'd also suggest watching at higher speeds if you're impatient. (I personally do that with videos all the time.) I get a wide variety of comments- many thanking me for taking the time to give all the tips to help ensure the recipe comes out well. This recipe can go wrong easily- overcooking can give a rubbery custard that tastes way too eggy. I give as much information as possible to help people ensure it turns out right from the beginning. I also cut out as much repetitive and unnecessary information as I can when editing. (I even cut out spaces between words sometimes to help shorten the videos.) Still, sometimes it isn't easy to shorten the video as much as I'd like.
![Breakfast Custard for the [Carnivore Diet]](http://i.ytimg.com/vi/VV_1sxbdhHQ/mqdefault.jpg)
I am a custard lover, this makes me so happy! Thank you.
Your amazing, your ambition to do this, to put yourself out there, is such a reward to all who are on this journey with you, I am new to carnivore, and appreciate your dedication and kindness 😊❤
Thank you so much. ❤❤🥰🥰🥰
You can make a topping, cook bacon until crisp . Chop fine, use that , add a lot.
Sounds delicious!
Wow thank you. I definitely need more of your carnivore desserts. I have cravings for desserts, it doesn't necessarily have to be sweet but I end up eating junk sweets. With this recipe I can satisfy my cravings until I no longer have sweet tooth.
I just made this. It’s delicious!!!! Wow!!!
I've just subbed, I will now check out your other recipes. This one is a definite for today's menu. Cheers Rosemary Perth Western Australia 73yrs
I hope you enjoy it! Cheers from the Spanish Riviera!
So happy to have found your channel I have watched the same recipe done by countless other people and they are not clear, they don't leave the recipe they don't explain these things as well as you do and I'm so so happy to have found you thank you thank you thank you I'm from Santa Cruz California
So happy to help! I'll be posting again soon. ;)
This is a great way to get my boys to eat eggs for breakfast! 😀 Thanks for sharing! 😊
Great idea! I hope they enjoyed it. My mom makes it all the time and often has it for dinner. 🤣🤣🤣
Wow, love this recipe! Just discovered your channel
Really like how you put this video together. I‘ll be checking out more of your channel. Cheers from Switzerland 💞
I'm definitely trying this recipe!! If anyone wants a little sweetness but remain closer to carnivore, you may want to try adding a bit of glycine. This is a non-essential amino acid that has a sweet taste. I heard about this on another carnivore channel and have used it in other carnivore recipes. It's in a powder/granular texture. I found it on Amazon.
Thank you for the tip!
I've added it a few times to my cheesecake. I don't generally feel like the custard needs it as much, but, of course, we all have different tastes!
My mom makes this a lot for dinner even, and she admits that she drizzles a tiny bit of honey on top of hers.
I have never had an egg custard before and tried this last night. I did add some vanilla and allulose. I'm trying to wean my teens off of the SAD while my husband and I are going mostly carnivore.
I did not like it and neither did the kids. It had an off-putting egg flavor. I dont know if I did something wrong or if we just don't like an egg custard as I've never had it before. The texture was good. My husband was in bed so I dont have his feedback yet.
I'm sorry to hear that. Normally, if it tastes too eggy, it's from overcooking, but that usually also results in a rubbery texture. You said the texture of yours was good. (Was it soft and smooth?)
My mother makes this all the time and eats it as dinner. She doesn't add any sweeteners to it, but does drizzle some honey over the top.
I've never used or tried allulose so I don't know if that could affect the recipe somehow. (I doubt that's the issue, but can't rule it out.)
Maybe try adding more cream and less water to make the cream flavor stand out more. (If you haven't completely given up on it.)
I actually love this too, but don't make it as often because I try to avoid dairy- which is also why I don't use all cream and water it down somewhat with water. (Most custards combine milk with cream, but we don't generally have milk at home. All cream feels a bit too rich for many people.)
Thank you
Cant wait to try yhis ,thsnks 😊
What a nice treat! thank you!
Yum, my friend makes this with just the egg yolks
I've been meaning to try that too! Glad to hear it worked out well!
This is great. Can’t wait to make some.
like this recipe- making it very soon!!!
I hope you enjoy it!
Wonderful, just what I was looking for thank you
What kind of food processor do you use?
Can’t wait to try!!
Ccooking is NOT intuitive to all people, so as a noob to cooking this type of dessert added to the fact I'm a baby carnivore, i do NOT mind your talking despite some who think you talk too much. All your info was great for my purposes as idk what I'm doing 😂😂😂
Thank you! I share tips and tricks I've learned because recipes can vary based on the oven or pan you use. So, if you know seeing something means it was overcooked, you can adjust it for what you have at home.
I used to only do hands-in-pans style videos and some people complained that I should talk more. hahaha
No one can please everyone, so I focus on sharing what I believe is important and hope it's appreciated by the right people. ;)
Merci looks good! My chickies have been loading me up and I got about 10 dozen to get rid of. Looks like custard and eggs for Christmas this year.... hahaha
Same here- I usually look for this sort of recipe when I have too many eggs from my girls. 😊
You have way more than I do as I only have a couple that are laying right now. 🤣
Few of mine have slowed down or stopped but I've got a half dozen orpingtons that I picked up late in summer that
just started laying 2 or 3 weeks ago.
Delicious!!! Making this today😊
I hope you liked it!
Thank you so much.... Will make this tonight ;-)
Enjoy!
Idea: Brown butter “crust”! 😮 I wonder how to do that? 🤔 Chill custards with it on top…??
Haha- I like how you think. :)
Looks great, thank you 😊
You're welcome! We make it all the time here. I hope you enjoy it!
I'm making it right now..
I hope you enjoyed it!
Gonna try this. Is there an issue with just using heavy cream? or half and half instead of cream and water? I'd rather not dilute heavy cream with water. I was imagining half and half would be good instead of using milk to dilute the heavy cream. Any insight would be helpful. I've done that when I made an icecream base but not sure if that applies here for cooked custard.
Not at all! That's fine! Some people find it heavy that way. Flan is generally made with cream and milk. I've been avoiding using milk, so I used cream and water and liked it that way. (I was experimenting with cutting down on dairy slightly.)
I'd experiment with it and find what you like best. If you find it heavy, just sub some of it for water next time- keep playing with that until you're happy.
(The same goes for the texture- experimenting with the temperature of your oven as I'm finding it can vary a lot from oven to oven!)
Oh- and yes, you could definitely just use half and half. I live in Spain and it isn't an option here, but that would probably be similar to most custards.
I wonder if you could add milk in stead of water to add some sweetness.
Yes! Of course! I used a combination of water and cream to keep the carbs lower and the fat higher. Plus, I don't tolerate milk well. My original, "normal" flan recipe used a little less cream and used milk instead of water. Feel free to experiment with it.
Going to try this out! I wonder if adding a pinch of salt would bring out some sweetness from the cream/eggs? Will report back if I try that.
That's a good idea. I bet it would. I hope you enjoy it!
Can you add monk fruit and vanilla?? If so how much?
Yes, definitely. I'd add by taste. It really depends on each person's want for sweetness. I've added a dash of homemade vanilla before- probably around a teaspoon. That's probably a good starting point. If you feel it doesn't add enough, you can always slowly increase the amount until you're happy. I've never used monkfruit, so I can't really guess there, but, again, I'd add a small amount, taste it, and then see if I thought it needed more sweetness.
I use monk fruit. What are you thoughts on this?
I've never used it because it isn't very common here in Spain. That said, I've read that most "monk fruit" sweeteners are actually basically erythritol with added monkfruit. If it's actually monkfruit- then maybe it goes along more with a carnivore+fruit type lifestyle. (If you are following that sort of diet.)
All of this depends on your goals, I guess. I personally prefer not to use anything, but my husband and son prefer a bit of sweetness. So, I've tried several sweeteners for theirs- like erythritol (which supposedly doesn't spike blood sugar) and even glycin (an amino acid that actually tastes sweet).
Overdoing any of them isn't ideal. I would focus on finding a balance and not overdoing anything, and then see how each one affects you personally.
6 eggs. 1.5 cups heavy cream. 1.5 cups water
I wonder how a couple of splashes of pure vanilla extract would be?
Very good. I do add it sometimes. ;)
Liked and subscribed. Do you have a link to your custard cups or could you tell me the dimensions or how many ounces they are? Also a link to the tops would be nice.
Wonderful!!!!🎼🎼🎼🎼🎼🎼
What temperature do you set your oven at?
Had to go to her website for that, and FINALLY found it…she says 340-350F, 170-175C.
It's the egg pudding of Steak and Butter Gal with cream 😅
No I think she doesn’t use cream , here she does, it’s more like a dessert recipe
It's also the egg custard my mother made us when we were children and her mother use to make and she was taught by her mother.......the two main ingredients goes a long long way back.
@@caminoabienestar7131it actually is the same but Bella uses water but she has used bone broth too.
I think SBG just uses yokes.
@@theresam567No, she uses the whole egg.
Thanks! Editing tip: learn how to increase exposure / brightness of the video, it makes a big difference.
Why make it so complicated?
How is it complicated? I find this recipe very quick and simple to make.
you added milk not water
No, I actually added water. It only looked like milk because I used the same measuring cup that I had used for the cream to help get the rest of the cream out.
Much talking, less info (e.g time backing)… you waist our precious time for no reason… give us easy steps to follow such as 1. Ingredients 2. Quantities 3. Backing/cooking time and at the end of the video give any important/necessary tips if required…
If you're in a hurry, I always link to the post on the blog where you can easily skim through what you need! In this case it's: thethingswellmake.com/carnivore-keto-custard/ I'd also suggest watching at higher speeds if you're impatient. (I personally do that with videos all the time.)
I get a wide variety of comments- many thanking me for taking the time to give all the tips to help ensure the recipe comes out well. This recipe can go wrong easily- overcooking can give a rubbery custard that tastes way too eggy. I give as much information as possible to help people ensure it turns out right from the beginning.
I also cut out as much repetitive and unnecessary information as I can when editing. (I even cut out spaces between words sometimes to help shorten the videos.) Still, sometimes it isn't easy to shorten the video as much as I'd like.
How rude! Just fast fwd or find another video 😮
Way too much talking.
Way too little understanding that one can click off a video.