Ingredients
– 3 Pastured Eggs for Binding and protein
– 4 oz (115g) Unsalted Grass-Fed Butter for Rich flavor and fats
– 1/2 cup (120 ml) Heavy Cream for Creaminess and satiety
Instructions
1-Gather and Prep: Measure out your 3 pastured eggs, 4 ounces (115 grams) unsalted grass-fed butter, and 1/2 cup (120 ml) heavy cream. Let them sit to room temp if you can; it helps everything blend like a dream.
2-Combine in Saucepan: Toss all ingredients into a saucepan. Yes, all three at once, no separating or fancy steps here!
3-Heat and Whisk: Set over very low heat. Whisk constantly for about 15 minutes until it thickens to pudding perfection. Low heat avoids scrambling those eggs, promise.
4-Pour and Cool: Remove from heat, pour into four small bowls or ramekins. Let cool to room temperature.
5-Chill: Pop in the fridge until cold, about 6 hours. Patience pays off with silky results.
6-Serve: Dig in chilled. Garnish if you're feeling fancy.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 Keep the heat extremely low and whisk constantly to prevent the eggs from scrambling and ensure a smooth texture
🥛 Use unsalted butter to control the saltiness of the pudding, as butter can vary in salt content
❄️ Chill for at least 6 hours for the best consistency – the pudding firms up and develops a creamier texture when fully cold
- Prep Time: 5 minutes
- Chilling time: 6 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Carnivore
- Diet: Carnivore
Nutrition
- Serving Size: 1 serving
- Calories: 202
- Sugar: 0g
- Sodium: 60mg
- Fat: 20.5g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 0.5g
- Fiber: 0g
- Protein: 4.5g
- Cholesterol: 215mg