Cadbury Creme Brul’egg

 
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Cadbury Creme Eggs: a guilty pleasure if there ever was one. If they were available all year long, I’m sure I’d be able to resist them, but because they’re so intimately linked to springtime and Easter, it seems almost irreverent not to buy a few each year.

I’m one of those people who everyone should be jealous of because I have the good fortune to have in-laws that I really, truly love having in my life. My mother-in-law in particular is an enthusiastic supporter of the blog and sent a request for a blog-worthy contribution for Easter through the contact form on the website. I was very excited about that because it was the first message I got that way! Her request got me thinking about Easter and what I could make. I wanted to do something different, and because I can’t resist a food pun once I’ve thought of it, the Cadbury Creme Brul’egg was born.


Cadbury Creme Brul'eggs

I bought both normal and mini Cadbury Creme Eggs at the store on Saturday. I also spotted these chicken-footed egg cups at Whole Foods and picked them up because they were oven safe and went with the eggy theme so well. Each of the egg cups got one mini egg, and I experimented with one large egg in two of the four ounce ramekins and three mini ones in the other two.


Cadbury Creme Brul'eggs

The absolute best creme brulee recipe I’ve found comes from Sherry Yard’s The Secrets of Baking, so I pulled out my copy of the book and scaled the recipe down by a third to fit the combined volume of the ramekins and egg cups. Cream, sugar and a vanilla bean rose to a simmer together, and then steeped for 15 minutes. Rather than whisking the cream into the egg yolks by hand at that point, I always pour the hot cream in while running the whip attachment on my Kitchen Aid at a very low speed. Try to avoid whipping any more air into the eggs than necessary, because the air will show up as unattractive bubbles on top of the custard.


Cadbury Creme Brul'eggs

Once the cream and egg are mixed together, I strained the mixture into a large measuring cup and poured it carefully up to the rim of each egg cup and ramekin.


Cadbury Creme Brul'eggs

You probably will end up with a few bubbles on the surface of the custard, even if you carefully whisk by hand. Any ridges of custard on the surface will brown when you are melting the sugar on top before serving, so the best thing to do is to get your blow torch out early and carefully pop the bubbles with a quick brush of a low flame across the top. Be extremely careful to avoid any places where the chocolate is peeking up above the surface. Chocolate scorches at a very low temperature and can’t handle the heat of the torch.


Cadbury Creme Brul'eggs

See how the bubbles disappear nicely?

At this point, I filled the baking dish holding the ramekins with boiling water, about two-thirds of the way up their sides, covered the top tightly with foil to keep the tops from overcooking and put the whole thing in a 300 degree oven for 40 minutes. When they came out, I discovered that it may not have been the best idea to mix the egg cups and the ramekins in the same dish. The egg cups are taller, so they tented the foil above the rims of the ramekins and allowed condensation to form above and then pool on the tops of the larger custards. Luckily, the damage was not too bad, but in the future I’d use two smaller baking dishes.

Once the custards are set–they still wiggle, but they wiggle as one mass–I took the baking dish out of the oven. This is a dangerous moment, with a heavy load of boiling water sloshing about, so I always remind myself of something my chef once told me when I was pulling a full sheet pan of boiling water out of an eye-level oven: water can be mopped up, but skin can’t be unburned. You can always remove the ramekins from the pan while it’s still in the oven (use silicone baking mitts and, once again, be careful) and then move the water when it’s cool. When the ramekins are cool enough to handle, I put them on a baking rack until they get down to room temperature, then stash them away in the fridge to chill for at least two hours before serving.


Cadbury Creme Brul'eggs

While I was waiting for the ramekins to do their thing in the fridge, I melted the last bit of yellow sugar from the Battlestar Galactica cupcakes in the microwave and used it to make a couple of cast sugar chicks. This is one of the first sugar tutorials I plan to do, but the basic technique is, well, basic: oil a cookie cutter, set it on top of a Silpat and pour just enough molten sugar in to fill in the shape. I had to slide the cookie cutter around a bit to get sugar into the beaks and tails, but otherwise it was as easy as that. I added a bit of sugar at the bottom of each one to stick down into the creme brulee, and then swirled what was left of the melted sugar around to make some more random decorations.


Cadbury Creme Brul'eggs

The key to a good, even caramelized creme brulee top is a good, even layer of sugar. When I’m doing small ones, I like to use this tea strainer to dust my sugar over the top. (For large, multi-person creme brulees, I spread the sugar around with a small offset spatula.) If you’re feeling especially OCD, it also helps to tilt the ramekin around to be sure no custard is peeking through, waiting to get singed. For a neater appearance, wipe the sugar off of the rim with a paper towel before burning the top.


Cadbury Creme Brul'eggs

My strategy for brulee-ing my cremes is to keep the flame low and keep it moving. I like to get the whole surface partially melted before I start trying for color. Once I get a little caramel action going, I sprinkle another light layer of sugar over it all and then proceed until everything’s nice and golden.


Cadbury Creme Brul'eggs

This first way of finishing the presentation was Chris’ idea. He thought it would be cool to “crack” a Cadbury Creme Egg over the top and brulee the sugary “white” and “yolk”. The filling caramelized pretty nicely, but I found it hard to avoid scorching the chocolate shell. I cut away the blackened bits I could see, but Chris–who wanted to eat the one he’d inspired–still got a burnt piece of chocolate. Maybe if I’d been a little more careful it would have worked.


Cadbury Creme Brul'eggs

Here’s another one of the large ones with one of those random sugar decorations I mentioned earlier. I pressed it down into the custard immediately after torching the top and held it in place for a moment while the newly caramelized sugar cooled around it. I was impressed at how well the sugar decorations stayed upright.


Cadbury Creme Brul'eggs

Here’s one of the egg cups with a sugar chick and a mini egg. I liked the splash of color that serving one of the candies in its wrapper added.


Cadbury Creme Brul'eggs

So, you ask, how did they taste?

Well, they were extraordinarily rich. Creme brulee and creme eggs kinda added up to guilty pleasure overload. I almost always put something in my creme brulee, but I realized that what I usually add are things like berries, which cut the sweetness and the heavy creaminess of the custard. The creme egg, on the other hand, intensified that. But they weren’t bad, either. If you love Cadbury Creme Eggs and have nothing against sugar, this might be just the Easter treat for you. I noticed that the ones with just the one large egg were more successful than the ones with all the little eggs in them.

If I were to make these again, I might try replacing the sugar in the recipe with melting a few creme eggs straight into the cream at the beginning, and then “cracking” one on top when I served it. However, I think I’ll be looking for a different dessert to bring over on Easter. Ooo…what about Peeps Suzette?!

Hmm…maybe I’d better stay away from punny foods for awhile.


Other Sugar Work Posts at Pie of the Tiger:
Sugar Work Lesson 1: Casting Sugar
Sugar Work Equipment
Sugar Work (Pastry School Flashbacks)
Battlestar Galactica Cupcakes with Sugar Decorations

60 thoughts on “Cadbury Creme Brul’egg

    1. The Other Tiger Post author

      The recipe in The Secrets of Baking is much easier than most, in my opinion. Most recipes have you heat the cream, add half into the eggs and and that back into the pot, and then you’re supposed to cook it very carefully until it coats the back of the spoon. Sherry Yard’s is simpler, because you don’t cook everything a second time. If you’ve never made creme brulee before, I really recommend it. I’ve been making creme brulee for years, but I just love how fool proof making this one feels. Plus, it’s really good! :-)

      Thanks, and Happy Easter!

      1. nadhir moatemri

        you are talking about creme anglaise . that’s the difference between creme brulee and creme anglaise . you can use the second one to ganish from chocolate mousse cake to tiramisu . you can also use left over creme brulee to make creme anglaise by adding the right amount of heavy cream and blend it together . bon appetit n ciao .

        1. The Other Tiger Post author

          Hmm, yes, I agree with you on the technique difference except for the fact that it was as thick as any creme brulee and, well, I baked it and caramelized sugar on top. :-) I think the point with the recipe is that Yard has you steep the cream for a precise amount of time and to a precise temperature, and thus by adding it all once to the eggs, you reach the same temperature and stage of protein coagulation that you would by the normal method, but without the extra steps. I could be wrong, but that’s my take on it.

  1. anna

    Oh wow, those are intense! I can’t even finish a whole creme egg on its own. I love how it looks with the egg cracked over it, though.

    1. The Other Tiger Post author

      You fall into my husband’s category, then! :-) I think “intense” is about the right word to describe them! I think there might be something to the idea of trying to make the custard part less sweet so I can still crack the egg on top, though.

  2. Holli T.

    You are an evil genius. I LOVE, LOVE, LOVE cream eggs… I am going to buy a kitchen torch today. I have never felt like I had to make a brulee until now.

    Genius. Absolute genius.

    Holli T.’s latest blog post: origin of my oldest

    1. The Other Tiger Post author

      Mwahahahaha…awesome!!! Although, I always recommend plumbing torches over kitchen ones…much more versatile in the kitchen (you can leave them standing on the counter when lit), longer lived, and a lot cheaper. ;-)

    2. xris

      I have to concur with Jessica — go to a hardware store and get yourself a Bernzomatic plumbing torch (blue can, NOT yellow). I just got her a new one this weekend for about $30 that includes a self-igniting trigger and comfy handle, but the cheap $15 kits that come with a brass nozzle and can of propane have worked well for us for the last several years.

    1. The Other Tiger Post author

      Thank you, and you’re welcome!

      I’ve had that tea strainer in with my sugar for years now…probably since before we got married. I bought a proper sugar shaker once, but it didn’t catch on…I really like that strainer.

  3. Melissa

    Um, Oh. My. God. I’m just going to keep saying that over and over. Two of my favorite tastes in one bowl. I might just give myself diabetes trying this one out (nobody else around here eats Cadburry eggs.)

    1. The Other Tiger Post author

      You know, the cool thing about the recipe I used was that it was very easy to scale down because the math comes out well, unlike my previous favorite creme brulee recipe. I actually did 2/3 the full recipe, and it would be easy enough to do 1/3 as well. So if you get the urge to try it by yourself, you could probably just make one or two of them. :-)

    1. The Other Tiger Post author

      Okay, I can’t post it on here because I can’t think of a thing to change about the recipe so I can claim it’s adapted, but here is another version of her creme brulee recipe, this one from her more recent book. (Let me know if that link doesn’t work.) I haven’t tried it, but I’m sure it would be great, since every recipe I’ve ever tried of hers has been amazing. If you want to make it the same way I did, the main differences are:

      1) The recipe I linked to is larger, making enough for 6 8-ounce ramekins instead of 6 6-ounce ones. I scaled the recipe I used down to be enough for 4 6-ounce ramekins.

      2) The measurements are the same, except for the one I used calls for 3 cups of heavy cream and half a cup of sugar (plus another 1/2 cup for caramelizing the top). (I used 2 cups of cream, 1/3 of a cup of sugar, 1 vanilla bean and 4 egg yolks for the batch I made.)

      3) For the smaller size of ramekins, she suggests a cooking time of 40 to 45 minutes.

      Otherwise, the directions and so on are the same, so take your pick of which measurements you want to follow.

      I hope that helps you out! Also, you might want to try melting the Cadbury Creme Eggs in the bottom of the ramekins, letting them cool, and then pouring the creme brulee mix on top and baking them as usual. We haven’t tried it yet, but Chris and I think that in theory that sounds like the best way to really feature the Cadbury egg flavor in the creme brulee, since they weren’t quite perfect the way I made them.

  4. Tanya

    You are a GENIUS! This is the best recipe I’ve come across in a long time- can you tell I’m a Creme Egg addict?
    Fab photos, thanks for posting :)

  5. UK Foodie

    That is a great looking creme brulee, I would never have thought to put a creme egg in it! Well done and thanks for sharing!

  6. Traci

    cadbury eggs are one of my favorite things and i am beside myself after seeing this recipe! Get ready everyone, cadbury eggs will reappear before christmas.. as cadbury “ornaments”. YUM!

  7. Pingback: Crème Brulégg » Dinner With Julie

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