We love Easter. This weekend we will be enjoying a long bank holiday weekend with friends and family, giving each other decorated eggs to celebrate Eastertide. The oldest tradition is to give dyed and painted chicken eggs, but a modern custom is to substitute chocolate eggs. (We also love Chocolate!)
Last year we shared with you a recipe for Cadbury’s Creme Egg Brownies, they were really tasty and a hit with the kids. So this year, we decided to challenge the team at Waterhead Bar & Grill to create a new Creme Egg dessert…
How to make Creme Brul’egg
- 1 and a half pints double cream
- 125g caster sugar
- 2 tbsp vanilla essence
- 8 egg yolks
- 6 mini crème eggs
- Bring cream to the boil and melt in 3 of the mini Creme Eggs, and set aside.
- Mix together the sugar, egg yolks and vanilla essence. Add the cream to the egg mixture and place back on a slow heat and mix until well thickened.
- Pour into moulds.
- Cut the remaining 3 mini Creme Eggs into halves and place one half ‘yolk up’ on top of each brulee. Chill in the fridge for 2 hours until set.
- For a professional finish, just before serving sprinkle with caster sugar and glaze with a cook’s blow torch.
The Lake District Easter Holidays
If you are staying in the Lake District this Easter be sure to take part in the Peter Rabbit Egg Hunt 2014. 50 limited edition ceramic eggs will be hidden around the Lake District. You could win one of the top prizes totalling £10,000!
One egg will be hidden somewhere at Low Wood Bay hotel, sign up to the official Egg Hunt page to see the clues and take part.
- Written by: +Kris Littlewood