I made it for Thanksgiving and it was wonderful, I used 4 eggs, an equal amount of whipping cream and flavored it with Vanilla extract, Pumpkin Pie Spice, and a touch of splenda.
mine came out like yours. And I too loved the different textures. I know it's not carnivore, but I did add s sprinkle of cinnamon, a little vanilla, and stevia. I had it with 2 slices of bacon and called it dinner 🙂
It’s good to see yours turned out a lot like mine. I’ve made it several times with different ingredients like fairlife whole milk, cream, water, mascarpone cheese (didn’t like texture at all), added monk fruit, vanilla, liquid stevia, and it takes 25-30 minutes. I use a Corning Ware dish with 8 eggs each time. I don’t have an instant pot. I’m about to try savory today, eggs chicken broth, I may add seasonings and top with a little soy sauce, sesame oil, and green onions. We shall see what happens with that. I have not been fond of the other experiments. I eat it even though it isn’t that enjoyable to me. Eggs are too expensive to throw away.
I've tried this eggs custard a few ways and with various times as you did. I didn't use cream...but that's the next thing I'll try. I also Love Bella [steak and butter gal] Thanks for giving an options.😊
I fell off carnivore and I'm having a tough time climbing back on. I'm going to make this and do as you say. I'll figure the time out for myself with your help!! You are so cute. This will help me stay out of my husbands cookies...
I'm so glad you showed this Courtney, seriously~ had not even considered the bowl depth/width thing. I've been wanting to make this, so I'll be mindful of your details for sure. *It's actually good for people to figure out their own details~ kinda like everybody's oven is different, right? Not to mention the altitude thing~ boy, have I ever learned about that. I'm in the valley, but go an hour north to the mtns & it ALL changes~ time, temp, pan size etc. *Thx sweetness🌼
@@tamarap387 It sounds like it is just 1-1 by volume. Fill cup with 3 eggs and draw a line at the top of the eggs. Pour the eggs out and add water to the same line.
i made this both on the stove top and in the pressure cooker. My model is LUX which does not have a 'low' function, so it didn't work out as well. I'm sticking to steaming on the stove top. And YES, the type and size of bowl matters. LOL.
Much better method: 1 part eggs + 2-3 parts broth. Mix well. Strain thru fine sieve into bowl. Place in large pot of boiling water. Cover and turn off the heat. 14 minutes. Done to silky perfection. (I use 4-5 eggs) I eat with 2tbsp Kerry gold butter, salt and pepper.
Thank you Courtney I like your style, I made it before few years ago , But never made it again, if I'm going to make something like that an it's so blant , if I spend that time an energy making it I'm going to add sweeter , Flan is so delicious, so I won't cheat I won't make it
Yay!!! I’m so glad you loved it ❤😊
Can’t wait to make it again. Thank you for sharing it with us! ❤
I made it for Thanksgiving and it was wonderful, I used 4 eggs, an equal amount of whipping cream and flavored it with Vanilla extract, Pumpkin Pie Spice, and a touch of splenda.
Best combo... eggs and whipping cream and vanilla. When eating, top with mascarpone cheese. Totally ketovore with no artificial sweetener.
mine came out like yours. And I too loved the different textures. I know it's not carnivore, but I did add s sprinkle of cinnamon, a little vanilla, and stevia. I had it with 2 slices of bacon and called it dinner 🙂
Sounds great!
It’s good to see yours turned out a lot like mine. I’ve made it several times with different ingredients like fairlife whole milk, cream, water, mascarpone cheese (didn’t like texture at all), added monk fruit, vanilla, liquid stevia, and it takes 25-30 minutes. I use a Corning Ware dish with 8 eggs each time. I don’t have an instant pot. I’m about to try savory today, eggs chicken broth, I may add seasonings and top with a little soy sauce, sesame oil, and green onions. We shall see what happens with that. I have not been fond of the other experiments. I eat it even though it isn’t that enjoyable to me. Eggs are too expensive to throw away.
I'm going to try this tomorrow! I love steak & butter gal's videos too. Thanks for sharing!
COURTNEY, I LOVE YOU! You don’t pretend to be perfect but somehow your recipes ARE perfect. Keep going and I’ll keep watching! THANK YOU!!!
Appreciate you 🤗
I've tried this eggs custard a few ways and with various times as you did. I didn't use cream...but that's the next thing I'll try. I also Love Bella [steak and butter gal]
Thanks for giving an options.😊
If you put your aluminum covered pan in a water bath... use the oven. You can periodically check with a toothpick.
About how long and what temp?
I wonder if you could use Almond flavoring?
I fell off carnivore and I'm having a tough time climbing back on. I'm going to make this and do as you say. I'll figure the time out for myself with your help!! You are so cute. This will help me stay out of my husbands cookies...
I'm so glad you showed this Courtney, seriously~ had not even considered the bowl depth/width thing. I've been wanting to make this, so I'll be mindful of your details for sure.
*It's actually good for people to figure out their own details~ kinda like everybody's oven is different, right? Not to mention the altitude thing~ boy, have I ever learned about that. I'm in the valley, but go an hour north to the mtns & it ALL changes~ time, temp, pan size etc. *Thx sweetness🌼
Yes good point! And it’s worth it to figure out because I don’t even really like eggs that much and this was fabulous ❤
I love her recipe but it seems the time is always different. I do 1-1 with water and have tried with vanilla extract and cinnamon. Yum!
So, what would the water amount be if I wanted to do a 3 egg little batch? Thx!
@@tamarap387 It sounds like it is just 1-1 by volume. Fill cup with 3 eggs and draw a line at the top of the eggs. Pour the eggs out and add water to the same line.
This is what I like real mistakes and correct them as we watch.. because nothing is ever perfect...good job 😀
Thank you! I feel like showing the mess ups, trouble shooting and fixing them can help everyone! ❤
Yup! This is why I’m here too! I love the authenticity!
Great style. Infectious way you have about your work. Bravo. Hats off to your work.
i made this both on the stove top and in the pressure cooker. My model is LUX which does not have a 'low' function, so it didn't work out as well. I'm sticking to steaming on the stove top. And YES, the type and size of bowl matters. LOL.
Bella used a metal bowl and I did what she did and it turned out great. That might be the difference.
Bella uses a thinner metal bowl which I believe is why the timing is different. The thicker glass bowl changes the equation. Hope that helps someone!
Heavy glass bowls will take longer than metal bowls. I believe Bella typically uses a metal bowl. Shape and size are important too, of course.
Much better method: 1 part eggs + 2-3 parts broth. Mix well. Strain thru fine sieve into bowl. Place in large pot of boiling water. Cover and turn off the heat. 14 minutes. Done to silky perfection. (I use 4-5 eggs) I eat with 2tbsp Kerry gold butter, salt and pepper.
2 carbs 1 tbls of cream. 5 carbs 8 oz 2% milk.
You could add Sharp cheddar or parm cheese
I made them today and let me tell you!!! I love them ❤
I will definitely have to try this with the water cream mix 😁🥰
Yes it was so delish! ❤
Thank you Courtney I like your style, I made it before few years ago , But never made it again, if I'm going to make something like that an it's so blant , if I spend that time an energy making it I'm going to add sweeter , Flan is so delicious, so I won't cheat I won't make it
Omg this looks so good
Its a must try🥰🥰🥰
So dang good
You are so funny and real. Luv ya
Use a stick blender for goodness sake ;-)
Dammit didn’t even think of it lol I have one! Definitely will next time 😅
Can I do this in a ninja foodi on pressure setting ?
looks yummy
you go girl!
❤❤❤