Comments on: Cadbury Creme Brul’egg

By: Traci

Traci — Tue, 06 Oct 2009 13:42:53 +0000

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!

By: UK Foodie

UK Foodie — Fri, 29 May 2009 10:12:43 +0000

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!

By: Carrie

Carrie — Thu, 14 May 2009 17:18:51 +0000

this is pretty much my two most favorite things ever combined

By: ginas ww recipes

ginas ww recipes — Thu, 30 Apr 2009 17:53:12 +0000

oh me oh my! yum!

By: Tanya

Tanya — Sun, 19 Apr 2009 07:07:15 +0000

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

By: Liesl

Liesl — Thu, 16 Apr 2009 15:10:30 +0000

So yeah…these things are AMAZING!! LOL I can’t believe how good they turned out!!! I am so glad you shared the recipe! Thanks!

http://lieslsconfectiondissection.blogspot.com/2009/04/cadburry-egg-creme-brulee.html

By: The Other Tiger

The Other Tiger — Fri, 03 Apr 2009 21:53:38 +0000

Thanks! Though I’m not sure my server could handle that!

By: Stef

Stef — Fri, 03 Apr 2009 21:52:15 +0000

You deserve about a trillion comments for this one! It’s brilliant. I love it!

By: The Other Tiger

The Other Tiger — Fri, 03 Apr 2009 18:33:38 +0000

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.

By: Liesl

Liesl — Fri, 03 Apr 2009 18:09:56 +0000

These are so cute and sound so tasty!!! Would you mind sharing the Creme Brulee recipe that you used? I want to make these this weekend? Liesl’s latest blog post: Creamy Tomato Basil Italian Sausage Soup