Kids will love helping to make – then eat – these Easter-themed mini chocolate custards, served in eggshells for that eggs-tra wow factor…
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Ingredients
- 8 eggs
- 150ml milk
- 142ml carton double cream
- 75g plain chocolate, broken up
- 25g golden caster sugar
- ½ tsp cornflour
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Method
- 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.)
- 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.
- 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.
Nutrition
- 177kcals Calories
- 14.3g (8.4g saturated) Fat
- 2.1g Protein
- 10.7g (10.3g sugars) Carbs
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