February 15, 2025

Carnivore Egg Pudding: The Silkiest 2-Ingredient Miracle You Need in Your Life

Name: carnivore egg pudding
Prep time: 5 min
Cook time: 5 min
Total time: 25 min
Ingredients: 5 Large Eggs; 2 cups whole milk (for sweet version) OR 2 cups bone broth (for savory version); Optional toppings: raw honey, cinnamon, brown butter (sweet version) OR fish sauce, chopped scallions (savory version)

Ever thought a gourmet dessert was impossible on carnivore? Think again! I’ve been perfecting this silky, custardy egg pudding for six years, and I’m finally ready to share my ultimate version. This ridiculously simple yet mind-blowingly delicious treat will make you question everything you thought you knew about carnivore desserts. The best part? It only needs TWO ingredients to create something so luxurious your non-carnivore friends will be begging for the recipe.

Ready to impress yourself (and anyone lucky enough to taste your creation)? Let’s dive in!

JUMP TO RECIPE

Table of Contents ▼

1. Quick Stats
2. What You'll Need To Make Magic Happen
3. Just Two Ingredients? Seriously?
4. The Method Behind the Magic
5. Serving Suggestions That'll Blow Your Mind
6. Hot or Cold? The Answer Is Both!
7. Why Is This Pudding Life-Changing?
8. Avoid These Common Mistakes
9. When To Serve This Magical Creation
10. Carnivore Egg Pudding FAQs
11. Why You Need This Recipe In Your Life
12. Next Recipes To Try

Quick Stats

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Servings: 4
Calories: 115 per serving
Macros: 8g protein, 8g fat, 1g carbs
Difficulty: Easy

What You’ll Need To Make Magic Happen

Let’s gather our equipment before we start—nothing fancy required:

Large measuring cup (4 cups/1000ml capacity)
Fine mesh strainer
Large pot with lid
Small rack or trivet that fits inside the pot
Serving bowl (or individual ramekins)
Chopsticks, whisk, or fork for mixing
Optional: plastic wrap

Don’t have a fancy steamer? No problem! This recipe uses a makeshift steaming setup that works perfectly.

Just Two Ingredients? Seriously?

The Basics

5 whole eggs (approximately 300ml/1.25 cups in volume)
2 cups (450ml) whole milk

That’s it! For the sweet version, you can add toppings like raw honey, cinnamon, or my personal favorite—brown butter mixed with honey. For a savory twist, swap the milk for bone broth and top with fish sauce and scallions.

The magic of this recipe is in the technique, not a long ingredient list. Trust me, after making this about 10 times in a row after finally mastering it, I can confirm less is more! 😋

The Method Behind the Magic

Ready for the most velvety, jiggly, silken egg pudding of your life? Follow these steps exactly:

Heat your milk: Pour 2 cups of whole milk into a small pot and heat until it reaches a light boil. This step is crucial—cold milk won’t work!
Prepare your steaming setup: Fill a large pot with 2-3 inches of water and bring to a rolling boil. Place a small rack or trivet inside (this prevents your bowl from touching the bottom).
Beat the eggs: Crack 5 eggs into your large measuring cup. The volume should be around 300ml or 1.25 cups. Beat them thoroughly with chopsticks, a whisk, or fork until well combined.
The perfect ratio is key: This is where most people mess up! The ideal ratio is 1 part eggs to 1.5 parts milk. For 300ml of eggs (5 eggs), you need 450ml of milk (2 cups). This ratio creates that perfect silky texture that’s firm yet melts in your mouth.
Add the hot milk: Place your strainer over the beaten eggs and slowly pour in the hot milk. This strains out any milk solids and ensures a smooth mixture.
Mix again: Gently mix the eggs and milk until completely incorporated.
Double-strain for perfection: Pour the mixture through the strainer again into your serving bowl. This removes any egg white stringiness and air bubbles.
Banish the bubbles: For ultimate silkiness, use a spoon to carefully scoop away any remaining air bubbles from the surface.
The plastic wrap trick (optional): Cover the bowl with plastic wrap and poke several small holes across the surface. This prevents water droplets from falling into your pudding during steaming.
Steam with care: Carefully place your bowl on the rack in the pot of boiling water. Lower the heat to medium-low, cover with a lid, and steam for exactly 15 minutes. (If using individual ramekins, reduce cooking time to 10 minutes.)
The moment of truth: After steaming, carefully remove the bowl (it’ll be hot!) and let it cool slightly before removing the plastic wrap.

And that’s it! You now have a perfectly silken egg pudding that’ll make you the envy of the carnivore community.

Serving Suggestions That’ll Blow Your Mind

The versatility of this egg pudding is what makes it truly spectacular. Here are some ways to enjoy it:

Sweet Variations

Drizzle with raw honey and a sprinkle of cinnamon
Top with browned butter mixed with honey (seriously, this is INSANE)
Enjoy plain if you’re a carnivore purist (the natural eggy sweetness is surprisingly satisfying)

Savory Sensations

Make with chicken or beef bone broth instead of milk
Add a few drops of fish sauce for umami flavor
Garnish with finely chopped scallions
Sprinkle with crispy bacon bits

This pudding works perfectly alongside your Carnivore Breakfast Sandwich for a complete morning meal, or pair the savory version with Carnivore Chicken Soup for a comforting dinner.

Hot or Cold? The Answer Is Both!

One question I get all the time is: “Should I eat this hot or cold?” The beauty is, you can enjoy it however you want!

The sweet version is particularly delightful when chilled overnight and enjoyed as a cold dessert. Think of it as carnivore crème brûlée without the sugar crust.

The savory version shines when served warm, especially during cold months. It’s incredibly comforting and feels like a hug in a bowl—perfect after Carnivore Pot Roast for a complete meal.

Why Is This Pudding Life-Changing?

Ever had something so simple yet so perfect it makes you question why you’ve been complicating things? This pudding is that revelation. Here’s why it works:

The precise ratio: 1 part egg to 1.5 parts liquid creates the perfect set
Double straining: Removes any stringiness from egg whites
Hot milk technique: Helps the eggs cook evenly during steaming
Low, slow steam: Gentle heat prevents bubbles and maintains silkiness
Bubble removal: Creates that flawless texture without holes

This isn’t just food—it’s culinary science at its finest. I’ve literally spent years perfecting this, combining techniques from my mother and mother-in-law to create the ultimate version.

Avoid These Common Mistakes

Want pudding perfection? Steer clear of these pitfalls:

Using cold milk: This leads to uneven cooking and a grainy texture
Skipping the straining: Results in a less silky consistency
Incorrect ratios: Too much egg makes it rubbery, too much milk makes it watery
Boiling too vigorously: Creates large bubbles and a honeycomb texture
Lifting the lid during steaming: Releases steam and extends cooking time

Follow my method exactly, and you’ll nail it every single time. I promise.

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When To Serve This Magical Creation

This pudding isn’t just delicious—it’s also incredibly versatile. Here’s when it really shines:

Post-dental work: The silky texture is perfect when you can’t chew
For carnivore kids: Children LOVE this pudding, especially the sweet version
Elderly family members: Easy to eat and highly nutritious
When recovering from illness: Gentle on the stomach but packed with nutrition
Fancy dinner parties: Serve in individual ramekins to impress your guests
Meal prep: Make a large batch and portion for quick carnivore-friendly breakfasts

It’s also wonderful paired with Carnivore French Toast for a special breakfast or as a dessert after Carnivore Beef Stew.

Carnivore Egg Pudding FAQs

Q: Can I use heavy cream instead of milk?

A: Yes! Heavy cream makes an even richer pudding. Use the same measurement, but be prepared for a more decadent result.

Q: Will this work with duck eggs?

A: Absolutely! Duck eggs make an even richer pudding. Just adjust your volume measurements accordingly as duck eggs are larger.

Q: How long does this keep in the refrigerator?

A: Store in an airtight container for up to 3 days. The texture remains perfect!

Q: Can I reheat leftovers?

A: Yes, either microwave gently or steam again for 1-2 minutes.

Q: Is this truly carnivore-compliant?

A: The base recipe is 100% carnivore. Optional toppings like honey would make it “carnivore-ish,” which many find works well for them.

Why You Need This Recipe In Your Life

I don’t usually get evangelical about recipes, but this egg pudding has earned a special place in my carnivore toolkit. Here’s why:

When you’re eating primarily animal foods, having versatile recipes that can function as both comfort food and impressive dishes is essential. This pudding bridges that gap perfectly.

The fact that it works as both a sweet treat AND a savory comfort food just by changing one ingredient is basically kitchen witchcraft. And honestly? When I’m craving something smooth and comforting, nothing else compares.

If you try one new carnivore recipe this month, make it this one. Your taste buds (and anyone lucky enough to share it with you) will thank you!

Want to take your carnivore dessert game even further? After mastering this egg pudding, try my Carnivore Chocolate Pudding or Carnivore No-Bake Cheesecake for more incredible treats that stay true to your carnivore lifestyle.

Next Recipes To Try

If you enjoyed this egg pudding, you might also love these carnivore-friendly creations:

Carnivore Custard – A close cousin with a slightly different texture
Carnivore Egg Bites – Perfect grab-and-go breakfast option
Carnivore Frittata – A savory egg dish for when you want something more substantial
Carnivore Ice Cream – Another amazing 2-ingredient dessert wonder

Ready to transform those simple eggs in your fridge into something magical? Give this carnivore egg pudding a try—I can’t wait to hear what you think! Tag me in your creations if you share them online. Happy cooking! 🥚✨