Intro

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Last week I had my first taste of rhubarb and asparagus. For me those two tastes symbolize Spring more than the presence of Tulips or the gentle warmth of sun (still waiting for that).

The tangy tart bite of rhubarb combined with a buttery shortbread crust and cool whipped cream. The bitter taste of a subtle char from a hot roast in the oven set against the mild sweetness in a freshly plucked spear of Asparagus. These are the songs of Spring and I sing them at the top of my lungs after what seems to have been years of cold and dreary days.

But there is another taste that has become a Spring tradition – as sacred as congealed cranberry sauce at Thanksgiving, that even though it is laden with ingredients I can’t pronounce I eat it. One overly sweet bite at a time. I’m talking homemade Cadbury Creme Eggs.

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Apparently this is the year of taking our favorite guilty pleasures (remember our Rainbow Chip Cake?) and converting them to homemade versions that completely leave the store-bought variety sulking in shame.

In my version the interior is created using a generous amount of butter, Lyle’s Golden Syrup as a replacement for the corn syrup, vanilla bean, salt, and a couple of subtle drops of Orange Blossom Water which is completely optional but gives this homemade version a soft perfume that intoxicates with every bite.

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In an effort to counteract the incredibly sweet center I coated my eggs in a bittersweet chocolate. And while I can still only take one bite in a sitting I consider this version more balanced and pleasantly sweet rather than painfully sweet.

Imagine the unrelenting joy if someone were to find these in their Easter baskets?

Homemade Cadbury Creme Eggs

makes about 15 eggs depending on the size you make them. My eggs were just a little smaller than non-homemade creme eggs.

inspired by this version seen on instructables.com

½ cup Lyle’s Golden Syrup
¾ stick (6 tablespoons) butter, softened
½ teaspoon salt
3 drops orange blossom water (optional)
1 vanilla bean, seeds removed (optional)
1 teaspoon vanilla
3 cup powdered sugar
¼- ½ teaspoon yellow food color
12 oz dark chocolate, chopped (or 1 bag Ghirardelli 60% chips)

Place the butter in the bowl of a stand mixer that has been fitted with the paddle attachment (this can easily be done by hand or with a hand mixer). Add the Golden Syrup, salt, orange blossom water (if using), vanilla seeds and vanilla. Mix on medium-low to combine. Scrape down the sides of the bowl with a rubber spatula to make sure everything is mixed well.

Turn the mixer to low and slowly add the powdered sugar. Mix until completely smooth, scraping down the sides of the bowl as necessary.

Place ⅓ of the mixture into a small bowl and add enough food color to obtain desired color.
Cover both bowls with plastic wrap and put into the freezer for at least 15 minutes. It is necessary that this mixture be very cold while working with it.

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When the sugar mixture has completely chilled remove from the freezer. Working quickly take about ½ teaspoon of the “yolk” mixture and roll it into a ball. Continue forming your yolks.

Once the yolks are complete place them on a plate or a sheet tray covered with parchment and then put that back into the freezer.

Now working with your “whites” use a tablespoon measure to scoop out the sugar mixture then roll that into a ball. Continue until all the white portion of the sugar mixture is gone.

If the “whites” are too soft place back into the freezer for a few minutes.

Remove the “yolks” from the freezer. Place a “white” in the palm of your hand and gently flatten a bit. Create a indent in the center to rest the “yolk” in. Place the “yolk” in the center of the “white” then cover it up. Roll the “white” into an egg shape. If at any point the sugar mixture gets too soft quickly put it back into the freezer.

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Continue this process until all your eggs are complete. Return to the freezer.
While your eggs are chilling temper your chocolate (David Lebovitz has a great post on tempering chocolate).

Or melt the chocolate in a microwave at 30 second intervals stirring very well in between. Add 1 tablespoon canola oil to the chocolate and stir well. This gives you a little more flexibility with the chocolate eliminating some of the need for precise tempering. You will not, however get as nice of a crack as you bite into the egg.

Working with one egg at a time, remove the egg from the freezer and stick a toothpick in it. Dip the egg into the chocolate and carefully let the excess chocolate drip off. Place the toothpick into something – like a yam perhaps – while the chocolate sets.

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Place the chocolate covered egg into the fridge for 10 minutes while the chocolate sets.

Carefully remove the toothpick from the egg and cover up the small hole with a little bit of tempered chocolate.


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126 Responses to “Homemade Cadbury Creme Eggs”

  1. Hector Feliciano

    this is amazing! i have actually never heard of this delicacy! i have actually never had one! See in Puerto Rico we do not have any of this, but i would be more than willing to try it. After all, it looks delicious and beautiful! By the way, I have been waiting for spring just like you! I cannot wait for spring!!! Here in Virginia, it seems we going to go straight into summer because it still cold and raining all the time!

    Reply
  2. Stephanie S

    Favorite candy ever! I wait for (and subsequently curse) the Easter candy aisle at the grocery store. I will eat them for about a week, feel sick and sugar shocked, regret eating them, and then wait a year to do it again. Seriously. Now I can do it whenever I want. Oh dear.

    Reply
  3. Kim

    This is so cool! We’ve gone off cadbury in my family since they stopped making it in NZ, and a lot of people lost their jobs. As well as that, they started using palm oil in their chocolate, but have gone back to the old recipe after the outcry from the public. So now I can take their competitor’s chocolate and make my favourite easter treat! Had you ever tried the cream eggs from NZ before they stopped making them? Instead of a soft marshmellowy texture, they had a really creamy texture, kind of like raw eggs (sounds gross, really wasn’t). Now there’s a challenge for a make-it-yourself treat!

    Reply
  4. Sinea Pies

    One of the teachers at my school LOVES Cadbury Cream Eggs. His wife is a great cook. She’ll love having this recipe. I am going to share it.

    Reply
  5. MIke

    OH MY! How have i lived this long without visiting your site? Wonderful recipes here. And if you want to shoot a couple of those homemade cadbury eggs my way…i’m just sayin…

    Reply
  6. Christina

    Approx how many does one batch make? I’m going to make them for a classroom and didn’t know if i needed to double up the recipe.

    Reply
  7. shannermakat

    This sounds amazing. We tried it. I wish we could post a picture. This was a nightmare. How are you supposed to stick a frozen item into hot melted chocolate without a disaster taking place? You wreaked havoc on our sanity. Our yellows fell flat, as did the entire center. How long did your eggs sit in the freezer before you dipped them?

    Reply
    • Ashley Rodriguez

      Shane – First of all I am so sorry it didn’t work out. I know how frustrating that is.
      The chocolate should never be hot. It should be around 90 degrees. It will feel cool to the touch.
      The inside of the egg stays in the freezer until firm. If it starts to get soft pop it back in the freezer until firm again. Quickly dip in the chocolate then place in then fridge to set the chocolate.
      Again, I am so sorry it didn’t work. I’ll look through the recipe and see what changes I can make in order to make it more clear.
      Please let me know if you have any other questions.

      Reply
  8. Darlynne

    Ashley, these eggs were brilliant. I’ve never had such a visceral reaction to just seeing a recipe and I knew with every cell in my body that I had to make these for family and friends, even though I was leaving the country for a month two days later. Plus, my shipment of Lyle’s had just arrived and who am I to deny the forces of the candy-making gods?

    I am dismal at dipping chocolate–it tends to fling itself all over my kitchen–and the egg shape defeated me, so I settled for golf balls that more closely resembled rocks, and–lo!–the rejoicing when I returned yesterday. I mean, family members were glad to see me, but it was the Cadbury not-eggs they raved about. I have been instructed to make these on a regular basis from now on because they’re better than the originals. Thank you so much!

    Reply
  9. Kayla

    Oh, oh oohh! I never thought I would lay my sights on these sweet delights again. Cadbury and many other delights (Snickers, those cherry cordials that float around at Christmas time) have gone out the window since nixing all artificial nothings from my life. Now you have rescued me. Definitely not waiting until Easter to try these babies.

    Reply
  10. Darlynne

    You probably already thought of this, but for Halloween, I made Cadbury eyeballs: black pupils and vile green irises surrounded by white. I’m not anywhere as skilled as you at dipping chocolate and they were definitely misshapen, so I told the kids to think of them as hairy eyeballs.

    Reply
  11. Gordon

    Try to find pastured free range eggs and use them in this recipe because they taste a lot better. Make sure the yolk is really yellow and the egg shell is hard. Both these signs are going to tell you if the egg is really from a pastured raised chicken or if the egg isn’t much better then commercial eggs.

    Reply
  12. Demetrius

    I have read so many articles or reviews about the blogger lovers but this paragraph is in fact a pleasant piece of writing, keep it up.

    Reply
  13. Jill

    I made the eggs today and they do taste nice. But………..perhaps you never noticed……….icing sugar + butter + syrup makes a yellow mixture and one which certainly cannot pretend to be an egg white.

    Reply
    • Ashley Rodriguez

      Jill,
      Hmm. It’s never been yellow for me – perhaps a bit off white. But what you see in the photos is what color I get. Perhaps try beating the sugar and butter mixture a bit longer to lighten the color. Or if it’s really an issue and you want white white – which it sounds like is the case – then use shortening in place of the butter and corn syrup in place of the golden syrup.

      Reply
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  15. Sasha

    This recipe is awesome! I even found the optional items at some specialty stores, and it`s a nice addition for sure. However, my only complaint is about the final step. I don`t know what kind of superhero toothpicks you have, but I couldn`t hold up the 1tbps of filling so they ended up looking crappy and was extremely messy. They taste good enough to try again though, but I`ll be cutting the egg size in half! I also used white corn syrup to avoid off-colouring the white part after reading the comments.

    Reply

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