Cadbury Creme Ice Cream Eggs Recipes

Steps:

• Put both a can of evaporated milk in fridge and put an egg-shaped mold in the freezer overnight to chill.
• To make the yolks, combine all ingredients in a high-powered blender and blend until completely smooth, than put it in the freezer
• For the cream filling; after the milk is thoroughly chilled over night, pour into a large mixing bowl and whip until fluffy, for about 40 seconds.
• Add the powdered palm sugar, slowly pouring into the bowl and whip until combined.
• Add the vanilla extract and whip until combined.
• Place the bowl in the freezer for an hour, pull out from the freezer, whip for 1 minute and put back to the freezer, repeat this process 4 times and store until use
• Combine chocolate ingredients and stir to form a thin sauce, then take out the chilled candy mold and paint chocolate in a thin layer around the bottom and up the sides of each egg, using a small spoon. Freeze five minutes, then do another layer. Once they are thick enough and hardened, carefully remove from molds.
• Once all is prepared, fill the egg shells with the ice cream, then add a tiny scoop of the yellow filling to the middles, make them look like deviled eggs. You can meld two together by coating the seal with extra chocolate sauce if you'd prefer.

Steps:

• 1. Combine corn syrup, butter, vanilla, salt in a large bowl. Beat well with an electric mixer until smooth. Add powdered sugar, 1 cup at a time, mixing by hand after each addition. Mix well until creamy. Remove about 1/3 of mixture, place it into a small bowl. Add yellow, red food coloring, stir well to combine. Cover both mixtures, refrigerate at least 2 hours, or until firm. When mixtures are firm, roll a small, marble-size ball from orange filling, wrap around it a portion of white filling that is roughly twice size. Form this filling into shape of an egg, place it onto a cookie sheet that has been brushed with a light coating of shortening. Repeat process with the remaining filling ingredients and then refrigerate these "eggs" for 3-4 hours, or until firm. Combine the milk chocolate chips with the shortening in a glass or ceramic bowl. Microwave chocolate on HIGH for 1 minute, then stir, and microwave again for 1 minute more; stir. Use a fork to dip each center into the chocolate; tap the fork lightly on the side of the bowl, then place each candy onto waxed paper. Chill. After 1-2 hours of chilling, dip each candy once more, and chill for several hours, or until completely firm.

Steps:

• Place the butter in the bowl of a stand mixer that has been fitted with the paddle attachment (you can also use a hand mixer, or do it by hand). Add the golden syrup, salt, vanilla seeds (if you're using), and vanilla extract. Mix to combine, scraping down the sides of the bowl with a rubber spatula to make sure everything is mixed well. Slowly add the powdered sugar, and mix until completely smooth.
• Eyeball a third of the mixture, and place it into a small bowl. Add enough food coloring until it's as yellow as you want it. Then cover both bowls with plastic wrap and freeze for at least 15 minutes, as you want everything to be really cold while you work with it.
• Working quickly, take about ½ teaspoon of the yellow mixture and roll it into a ball. Repeat with the rest of the mixture. Once the yolks are complete, place them on a plate or a sheet tray covered with parchment and then put that back into the freezer.
• Now, scoop out a tablespoon of your "whites" and roll it into a ball. Repeat with the rest. No worries if the whites are too soft to work with -- just put them back into the freezer for a few minutes.
• When the yolks are chilled, place a white in the palm of your hand and gently flatten it a bit. Create an indent in the center to rest the yolk inches Place a yolk in the center of the white, then cover it up and roll the white into an egg shape. Continue this process until all your eggs are complete. Return them to the freezer one more time.
• While your eggs are chilling, melt your chocolate. You can microwave it in 30 second intervals, stirring very well in between. (If you do this, add a tablespoon of canola oil to the melted chocolate and stir well; this will give you a little more flexibility with your chocolate.).
• Then, dip: working with one egg at a time, remove the egg from the freezer and stick a toothpick in it. Dip the egg into the chocolate and let the excess chocolate drip off. Place the other end of the toothpick into something - potatoes work well for this - while the chocolate sets.
• Put the eggs in the fridge for only 10 minutes, to let the chocolate set. Remove the toothpick from the egg, and cover up the hole with more chocolate.