Ingredients

• 6 large egg yolks
• 1 1/2 cups heavy cream (or raw milk, if tolerated)
• 2 tbsp grass-fed butter (optional, for extra richness)
• 1 tsp pure vanilla extract (or the seeds of 1 vanilla bean)
• 2–3 tbsp powdered monk fruit or stevia (optional, for sweetener-free carnivore, omit entirely)
• Pinch of sea salt

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Boil water for a water bath (bain-marie) and set aside.
3. In a medium bowl, whisk together the egg yolks and sweetener (if using) until smooth.
4. In a small saucepan over medium heat, warm the heavy cream (or milk) and butter until just steaming—do not let it boil.
5. Slowly pour the warmed cream into the egg yolks, whisking constantly to temper the eggs and prevent curdling.
6. Stir in the vanilla extract and a pinch of sea salt.
7. Pour the custard mixture into individual ramekins or an oven-safe dish.
8. Place the ramekins in a large baking dish and carefully pour the boiled water into the dish until it reaches halfway up the sides of the ramekins.
9. Bake for 30–35 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
10. Remove the ramekins from the water bath and let cool at room temperature for
11. 10–15 minutes.
12. Refrigerate for at least 2 hours or until fully chilled and set.
13. Serve as is or with a drizzle of melted butter for extra indulgence.