Chocolate custard eggs recipe

By Mitzie Wilson / Caroline Russell

Makes 8
Ready in 30 minutes
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Kids will love helping to make – then eat – these quick chocolate custard Easter eggs. We have used cleaned and cooked eggshells as cups for this chocolate custard. Alternatively, serve them in tiny coffee cups.

Ingredients

8 eggs
150ml milk
142ml carton double cream
75g plain chocolate, broken up
25g golden caster sugar
½ tsp cornflour

Method

1. Have 2 bowls ready. Lightly tap 1 egg – at the pointed end – onto a bowl, to gently crack the shell. Peel off just the top). Holding the egg over 1 bowl, gently shake out the egg white, then shake out the egg yolk into the second bowl. Repeat with 1 more egg. Break the remaining eggs as before, but shake out both the egg yolks and whites into the first bowl with the 2 egg whites. You will need only 2 egg yolks to make the custard. (Use the contents of the first bowl for scrambled eggs.)
2. Wash the shells in very hot, soapy water, then rinse to remove any bacteria. Cook the eggshells in a bowl in the microwave for 1½ minutes on medium, or bake in a hot oven for 5 minutes.
3. Heat the milk, cream and chocolate in a pan over a low heat, stirring until smooth. Beat the 2 egg yolks, sugar and cornflour together in a bowl, then pour onto the chocolate, stirring well. While still over the heat, use a balloon whisk to stir constantly until custard-like. Tip into a jug and pour, while hot, into the eggshells. Serve warm or cold.