My friend popped into my apartment years ago with a brightly colored basket in her hand and asked, “wanna go easter egg hunting with us?”
I was 6, naive, and I barely spoke english. “Easter what?” was my reply.
Nevertheless, she dragged me with them (what a great friend) and I didn’t realize until 5-ish years later that pulling brightly eggs out of couches was to actually celebrate something that around 1/2 the world viewed as important. It was great fun to enter a room filled with florescent plastic ovals popping out of every possible “easy” location in search of the illustrious golden egg (ohhhhh). The person who found it would get enough candy to go into a sugar coma plus some. Otherwise, you just got a ridiculous amount of candy (who thought that you could actually get so much sweets from 18 eggs?) and a mom scrambling to schedule the next dentist appointment (right after she hid the candy so of course, I went to go search for it and eat 3 pieces before lurking back out.
These eggs are different. Instead of hiding candy, they conceal a custardy inside that could fool anyone to actually being the egg white until the spoon hits the silky soft inside, lightly sweetened with a whispy aroma of vanilla. Of course, you could try millions of variations but simple vanilla is good enough for me 😉
I’ve always viewed pots de cremes as magical. Somehow, the liquidy as heck solution solidifies (thanks to the eggs!) into this beyond delicious custard mixture. These eggs just highlight how amazingly magical they truly are. A solid egg shell is used as the container for the pots de creme, making it perfect for easter or an April Fool’s day breakfast! 😛
// To empty the eggs, use a thumbtack to poke a hole in each end of the egg. On one end, use a toothpick and make the hole to the size of a pencil eraser. Plug the small end with a little piece of aluminum foil before filling.
// I made little egg holders out of aluminum foil (I just placed the egg on a piece of aluminum foil and wrapped it around the egg) to hold them up in the water bath + when I was filling them.
// Recipe adapted from here.
Pots de Creme Eggs
- cleaned egg shells from about 9 eggs
- 2 1/2 eggs
- 1/3 cup sugar
- 1 tsp vanilla
- 2 cups hot milk
Plug an end of each egg with aluminum foil to keep the liquid from leaking. Boil enough water to fill a baking dish 1/2 way. Preheat the oven to 320 F.
Mix the eggs well with the sugar and vanilla. While mixing, add the hot milk slowly at first, then faster.
Fill the eggs using a funnel or ziplock bag. Place the eggs into the baking dish and fill 1/2 way with hot water.
Bake for 30 minutes. Take the eggs out and let them cool a bit before putting them into the fridge. Refrigerate for at least 2 hours.