Custard Eggs

 

Hello friends! Easter is just around the corner which means... CHOCOLATE! Fun fact about me: I actually don't like chocolate, but I love custard and I am willing to bite through a thin chocolate layer to get to it. So this recipe is my kind of Easter treat. Chocolate eggs filled with gooey, creamy custard. I have included two versions of this recipe- a healthy one and a slightly less healthy version. Both simple and both delicious. Just comes down to personal preference. Let's get to it!

 

CUSTARD EGGS

 

INGREDIENTS (makes approx. 5 small eggs)

 

CUSTARD

1/2 cup plant-based milk (I usually use soy but this time I used almond and it worked perfectly)

1 Tbsp cornstarch

1/4 tsp agar powder, optional

1/2 Tbsp maple syrup

1/2 tsp vanilla extract

Tiny pinch of turmeric, for colour

 

CHOCOLATE - VERSION 1

4 Tbsp coconut oil, melted

4 Tbsp cacao

1 Tbsp maple syrup

 

CHOCOLATE - VERSION 2

150g vegan milk or dark chocolate

 

DIRECTIONS

 

CUSTARD

1. Add milk, cornstarch and agar to a small saucepan and mix until powders have dissolved

2. Cook over a medium heat and add remaining ingredients

3. Stir until custard begins to thicken

4. Remove from heat and set aside to cool.

 

CHOCOLATE - VERSION 1

1. Add all ingredients to a bowl and mix well

2. Place egg mould tray (or any mould) on a plate. This makes it easier to move around without spilling

3. Pour chocolate into egg moulds and fill to the brim (save any leftover chocolate for step 10)

4. Place in the freezer for a couple of minutes

5. Remove from the freezer and use a small spoon to crack the surface of each egg

6. Pour or scoop out the excess liquid to leave behind only the chocolate shell (if the whole egg has solidified and no liquid remains, not to worry, just use a spoon to scrape out the middle to create a hollow egg shell)

7. Place back in the freezer for another 10 minutes

8. Remove from the freezer and carefully pop each egg shell out of the mould to loosen and then place them back into the moulds

9. Scoop custard into half of the egg shells

10. Gently pick up an empty egg shell and dip the open edge into the leftover melted chocolate (if there is no leftover chocolate, heat a spoon with hot water and gently rub it along the edge- this will help to hold the eggs together)

11. Place the shell on top of a custard-filled shell to create a whole egg

12. Repeat until all the eggs are whole

13. Place eggs back in the freezer for another few minutes to set

14. Store in the fridge or freezer.

 

CHOCOLATE - VERSION 2

1. Fill a saucepan approx. 1/4 of the way with water, bring to the boil then reduce to a simmer

2. Break chocolate into small pieces and place in a bowl large enough to sit on top of the saucepan

3. Place bowl on top of the saucepan and stir chocolate until completely melted then remove from heat

4. Pour chocolate into egg moulds all the way to the brim to ensure the sides are completely coated (save any leftover chocolate for step 9)

5. Use a spoon to scoop out the excess chocolate so that only the shell remains

6. Place moulds in the freezer for 10 minutes

7. Remove from the freezer and carefully pop each egg shell out of the mould to loosen and then place them back into the moulds

8. Scoop custard into half of the egg shells

9. Gently pick up an empty egg shell and dip the open edge into the leftover melted chocolate (if there is no leftover chocolate, heat a spoon with hot water and gently rub it along the edge- this will help to hold the eggs together)

10. Place the shell on top of a custard-filled shell to create a whole egg

11. Repeat until all the eggs are whole

12. Place eggs in the fridge or freezer to set

13. Store in the fridge or freezer.

 

HAPPY EASTER!

 

 

This is similar to the egg mould tray I used

 

 

 

 

 

Share on Facebook
Share on Twitter
Please reload

  • White Instagram Icon

© 2018 by Hayley Carey. Proudly created with Wix.com