Chocolate custard eggs
- April 2005
- Serves 8
- Ready in 30 minutes
Kids will love helping to make – then eat – these Easter-themed mini chocolate custards, served in eggshells for that eggs-tra wow factor…
- 14.3g (8.4g saturated)
- 10.7g (10.3g sugars)
- 8 eggs
- 150ml milk
- 142ml carton double cream
- 75g plain chocolate, broken up
- 25g golden caster sugar
- ½ tsp cornflour
- 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.
We have used cleaned and cooked eggshells as cups for this chocolate custard. Alternatively, serve them in tiny coffee cups.
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