Easter Crème BruléggJulieVR
Yes, I did. I went ahead and made Crème Brulégg just because I saw it on foodgawker and thought it was cool. How could I not? If you’re going to eat a Cadbury’s Easter Creme Egg, the grown-up way to do it is nestled into a creamy baked custard – crème brulée – with or without its signature crackled sugar top. If you’re having family or friends over for dinner, Crème Brulégg makes a great conversation piece when it’s time for dessert. Sort of like a mini chocolate egg hunt, without the challenge.
Thanks to Pie of the Tiger for the idea. (They have great visual instructions over there, too!) If you don’t have a torch or are nervous about running it under the broiler, you are perfectly fine serving the baked custard as-is, with the egg peeking out and no sugary topping.
5 large egg yolks
6 Tbsp. sugar
2 cups heavy (whipping) cream or 18% coffee cream
1 tsp. vanilla
sugar, for sprinkling on top
4-6 Cadbury’s Easter Creme Eggs
In a bowl, whisk together the egg yolks and sugar. Whisk in the cream and vanilla.
Divide among 4-6 small ramekins, and nestle an Easter creme egg in each. Place in a roasting pan or 9³x13³ pan, fill with water to come halfway up the sides of the ramekins, and bake at 325F for 30-45 minutes, or until set but still slightly jiggly. Take them out, let them cool and then refrigerate for a few hours or overnight, until nice and cold.
Sprinkle an even layer of sugar over each dish and caramelize with a torch or transfer to a cookie sheet and place under the broiler in the oven for about 2 minutes, just until the sugar is caramelized and golden. Turn the sheet around if you need to to help them caramelize evenly. Refrigerate again, or just let them sit on the countertop just until the sugar is set and crackly.