Cadbury Creme Eggs.
I could eat a few in one sitting. I wouldn’t feel very good after but it would be glorious while it was happening. I have been a fan of these little eggs of heaven since I can remember. I am not talking about the caramel filled or chocolate filled. I am talking about the vanilla fondant with the resemblance to a real egg. That is the one and true Cadbury Creme Egg.
I feel it important to share how I eat the egg. I bite the top of the egg to expose the creme. Then, I take a small spoon and scoop out as much of the creme as possible. Then, I eat the chocolate and eat the creme last from the spoon. I know. It’s weird. But, I am very methodical about things.
Anyway. When I moved to the UK, I moved to a Cadbury fan’s paradise. You can get your Cadbury Creme egg fix from Splats (basically mini creme eggs designed to look like they were thrown onto the floor, hence the name) or a Twisted Bar (the creme egg candy bar) year round. McDonald’s has a Cadbury Creme Egg McFlurry. In the grocery store, you can buy Cadbury Creme Egg Ice Cream Bars or Ice Cream. Sadly, they change the consistency and taste of the creme in the ice cream products and the McFlurry. So, after my disappointment from these realizations, I decided to make my own.
Cadbury Creme Egg Ice Cream
2 cups single cream (half and half)
1 cup milk
1/2 cup sugar
4 egg yolks
1 tsp vanilla
1/4 tsp salt
3 Cadbury Creme Eggs, freeze and then chop (It prevents the creme from making a sticky mess.)
1. Add cream and milk into a saucepan and heat slowly. DO NOT BOIL.
2. Whisk together yolks and sugar in a bowl until pale yellow.
3. Slowly whisk the warm cream/milk into the egg/sugar mixture. This is called tempering. You do not want scrambled eggs.
4. When the eggs are warmed with the milk add it into the saucepan.
5. Continue to heat slowly and always stirring. Keep stirring. You will know it is thick enough when the back of the spoon is coated. It may take a few minutes but it will be a sudden change.
6. Turn off heat. Add salt and vanilla. Stir well.
7. Pass it through a fine sieve. Cool completely.
8. Refrigerate for at least 3 hours. Churn according to the ice cream maker’s instructions. Stir in your Cadbury Creme Eggs, freeze, and enjoy!
Delicious! Are you obsessed with Cadbury Creme Eggs as much as I am?