A fantastic and decadent chocolate egg stuffed with a creme brûlée filling. Simple to make and makes a great hostess gift for Easter
Prep Time5 minutesmins
Cook Time20 minutesmins
Course: Candy
Cuisine: American
Keyword: chocolate egg, creme brulee, easter egg
Servings: 36eggs
Calories: 143kcal
Author: Kellie
Cost: $10
Equipment
1 Double boiler
2 silicone candy molds
1 saucepan
Ingredients
2cupsheavy cream
1/2cupgranulated sugardivided
3tablespoonsvanilla bean paste
4egg yolks
16ounceshigh quality dark chocolateI used 70%
Special equipment:
1candy mold
Instructions
In a medium saucepan, heat the cream, 1/4 cup sugar and vanilla bean paste until steaming, stirring occasionally. Do not boil.
In a small bowl, whisk the egg yolks and remaining sugar until light in color and ribbons have formed. (Ribbons are thick bands of sugary yolk that slowly extend from your whisk to the bowl when you lift the whisk out of the bowl.)
Slowly add a small amount of the cream to the eggs while whisking constantly (this is to temper the eggs so they don't scramble when you add them to the hot liquid.) Once the eggs are tempered, add the remaining cream in a very slow stream to the egg mixture whisking vigorously.
Return the cream/egg mixture to the saucepan and turn the heat to med-low. Heat the mixture, stirring constantly, until it begins to thicken and coats the back of a spoon. Allow the custard to come to room temperature and then cover with plastic wrap. Chill in the refrigerator for an hour or up to 36 hours.
In the top of a double boiler, break the chocolate into small pieces and melt. Stir the chocolate every couple minutes until smooth. Spoon small amounts of chocolate into the cavities of the mold and spread to cover with a thin, even layer. Chill in the refrigerator until hardened.
Spoon 1/2 teaspoon (or less depending on the size of your molds) of the creme brûlée custard into the molds and top with a smooth, even layer of melted chocolate. Chill in the refrigerator until hardened. (Do not overfill the wells with the custard, make sure to leave enough room for the chocolate so the custard doesn't seep out.)
Pop the candy out of the molds and store in an airtight container until ready to serve. Or eat immediately. :-) Repeat process until all the custard has been used.
Notes
Custard can be made up to 36 hours in advance. Store in an airtight container in the refrigerator until ready to use.Do not overfill the wells with the custard, make sure to leave enough room for the chocolate so the custard doesn't seep out.