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Carnivore

Cultured Cream & Brown Butter Crèmeux with Cured Egg Yolk 'Bottarga'

A deceptively simple, yet profoundly elegant carnivore 'dessert' that transcends conventional sweetness. Silken crèmeux, rich with full-fat cultured cream and the nutty depth of brown butter, is subtly perfumed with bay leaf and crowned with a delicate dusting of savory, aged cured egg yolk, offering an unexpected umami flourish and delightful textural contrast.

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Cultured Cream & Brown Butter Crèmeux with Cured Egg Yolk 'Bottarga'

net carbs

10g

protein

58g

fat

580

kcal

The keto read

3g net carbs per serving

Ingredients

4 servings

Heavy cream250 ml

Full-fat crème fraîche100 g

Large egg yolks4 count

Cultured butter50 g

Bay leaf, dried1 count

Flaky sea saltpinch

Cured egg yolks1 count

Method

In a heavy-bottomed saucepan, combine the heavy cream, crème fraîche, and bay leaf. Bring to a gentle simmer over medium-low heat, stirring occasionally. Once simmering, remove from heat, cover, and let infuse for 10 minutes to allow the bay leaf to impart its subtle aromatic notes.

While the cream infuses, in a separate bowl, whisk the egg yolks with a tiny pinch of sea salt until pale and slightly thickened.

Remove the bay leaf from the cream mixture. Slowly temper the warm cream into the whisked egg yolks, pouring in a thin stream while constantly whisking to prevent scrambling.

Return the mixture to the saucepan over low heat. Cook gently, stirring constantly with a rubber spatula, until the crèmeux thickens enough to coat the back of the spatula (about 5-8 minutes). Ensure it doesn't boil. Strain the crèmeux through a fine-mesh sieve into a clean bowl for a perfectly smooth texture.

In a small, light-colored saucepan, melt the cultured butter over medium heat. Continue cooking, swirling occasionally, until the milk solids turn a rich golden brown and the butter emits a nutty aroma. This is the Maillard reaction in action, creating complex, toasted notes. Immediately remove from heat.

Gently fold the warm brown butter into the strained crèmeux. Divide the mixture evenly into two small serving ramekins or glasses. Chill in the refrigerator for at least 2 hours, or in the freezer for 30 minutes, until firmly set.

Just before serving, grate the cured egg yolk finely over each crèmeux, mimicking bottarga for a profound savory, umami-rich 'garnish' that beautifully contrasts the creamy richness.

The keto read

Why this lands at 3g net carbs

The carb total here comes only from the small amount of lower-carb ingredients; there's no added sugar or starch. At 3g net carbs against 10g protein and 58g fat, it sits comfortably inside a ketogenic day for most people.

Common questions

Is Cultured Cream & Brown Butter Crèmeux with Cured Egg Yolk 'Bottarga' keto?▾

Cultured Cream & Brown Butter Crèmeux with Cured Egg Yolk 'Bottarga' has 3g net carbs per serving, which fits comfortably in a keto day.

What are the macros for Cultured Cream & Brown Butter Crèmeux with Cured Egg Yolk 'Bottarga'?▾

580 calories, 10g protein, 58g fat, and 3g net carbs per serving.

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