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Creme brulee easter eggs
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Indulgent Easter creme brulee in festive egg shells for a delightful adult treat.
Ingredients:
  • 8 eggs
  • 110g caster sugar
  • 600ml thickened cream
  • 3 vanilla beans, split, seeds scraped
  • 75g icing sugar
Instructions:
  • Gently slice off the tops of the eggs with a serrated knife. Separate the yolks from the whites using your fingers. (You can freeze the egg whites for up to 1 month.) Clean the eggshells thoroughly and pat dry with a paper towel. Put the yolks in a bowl along with caster sugar, then beat until pale using an electric mixer, being mindful not to overmix.
  • Heat cream and vanilla pods and seeds in a pan over medium-high heat until just below boiling point. Pour the hot cream over the eggs while whisking continuously until well combined. Clean the pan, then pour the custard mixture back in over very low heat (a simmer pad works best). Stir constantly for 8-10 minutes until the custard thickens and coats the back of a spoon (be attentive towards the end to avoid scrambling the custard).
  • After straining the mixture into a jug and removing the vanilla pods, pour it into eggshells, filling them to the top. Any extra custard can be used to fill four to six 100ml ramekins, or eight if not using eggshells. Chill the containers overnight.
  • Sprinkle the brulees with icing sugar before serving. Place eggs in egg cups and use a kitchen blowtorch to caramelize the tops until crisp and golden. For ramekins, caramelize the tops using a blowtorch or place under a hot grill for 1-2 minutes, ensuring the sugar doesn't burn.

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