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.
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.