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CarnivoreNo added sugarTooGut original

Brown Butter Baked Egg Custards

Silky baked egg custards with toasted brown-butter depth and no sweetener pretending to be sugar. The softly set centres taste naturally rich rather than aggressively savoury.

Prep10 mins
Cook35 mins
Serves4
DifficultyEasy
Start cooking ↓
Three softly set brown butter egg custards in mismatched stoneware cups
TooGut pickFlexible, practical, genuinely delicious.

Strict carnivore desserts are naturally limited. This one uses the gentle sweetness of cream and browned milk solids, then stops baking while the centres still wobble so the texture stays tender.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves4

Custards

  • 60 gunsalted butter
  • 5 large eggs
  • 2 egg yolks
  • 500 mlpouring cream
  • 1 pinchfine sea salt
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Brown the butter

Heat the butter in a small pan until the milk solids turn hazelnut brown and smell toasted. Immediately pour it into a cool bowl.

Warm the cream

Heat the oven to 150°C. Warm the cream until steaming but not boiling.

Whisk without foam

Gently whisk eggs, yolks and salt. Slowly whisk in warm cream, then the brown butter. Strain into a jug.

Bake in water

Divide between four small ramekins in a roasting dish. Add hot water halfway up their sides and bake for 28 to 34 minutes until the edges set and centres wobble.

Cool honestly

Lift out of the water. Serve barely warm or chill for 2 hours; small wrinkles and brown-butter freckles are exactly right.

Per serve, estimate · Metric

Nutrition snapshot

Energy2,050 kJ

Protein17 g

Fat47 g

Carbohydrate3 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • ✓ Four small ramekins
  • ✓ Deep roasting dish
  • ✓ Fine sieve
  • ✓ Pouring jug
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