Whisk all ingredients together in a large bowl until completely smooth.
Divide evenly between 4 2 or 3-inch ramekins and place them in an 8x8-inch baking dish.
Bring 2-3 cups of water to a boil in a small saucepan. Create a water bath by pouring boiling water into the baking dish. Continue until the water level is an inch high.
Bake for 30 minutes, check, and continue for 10 more minutes if needed. The top should be golden brown and firm. The under part will be wiggly still.
Remove from the oven. Let cool and set for 10 minutes, before serving warm or refrigerating until chilled. It will firm up as it sits.
If you aren’t a strict carnivore, try this with a dusting of ground cinnamon or nutmeg on top. Adding ½ teaspoon lemon extract to the cream and egg is delicious too! If adding a keto sweetener, use up to ¼ cup erythritol.