April 21, 2011
My Mom always packed my Easter basket with a fun assortment of holiday-themed candy, from jelly beans to chocolate rabbits and marshmallow peeps. And then, the crème de la crème: Cadbury Crème Eggs. I loved the candies themselves for their sheer novelty value: chocolate eggs filled with a fairly convincing fondant impression of yolks and whites. And then there was the clucking bunny ad campaign that aired on television, followed up by a commercial with other bunnies and then a menagerie of other creatures vying for the position of Crème Egg spokesanimal. I was a kid. I thought this was hilarious. And the whimsical television spots only bolstered the eggs’ wundercandy ethos. That said, I was thrilled to find that people have considered the culinary value of these treats beyond unwrapping them and popping them into one’s mouth—they’ve come up with Cadbury eggs for the more adult, discerning palate. Perhaps this year you might want to prepare these seasonal sweets in one of the following ways:
Some creative cooks found ways to make the Cadbury equivalent to classic egg dishes. And if you’re looking for another excuse to use that deviled egg platter gathering dust in your closet, here’s your opportunity to create a festive presentation piece that—with the combination of chocolate, fondant, buttercream frosting and sprinkles—ought to satisfy the most voracious sweet tooth.
If you thought poached eggs swimming in a rich Hollondaise sauce was decadent, what say you to slightly melted Cadbury eggs served atop half a doughnut and a chocolate brownie with a side of pound cake “hash browns”?
No, someone out there hasn’t figured out how to make Cadbury eggs sunny side up (yet). With this recipe, we’re talking about carnival-style, artery-clogging, battered and deep-fried guilty-pleasure food. The video only asserts that you can indeed fry these treats, so you are left to your own devices when it comes to selecting an appropriate batter and frying oil. Perhaps a nice funnel cake batter would do the trick. In the DC area and feeling lazy? Alexandria’s Eamonn’s Dublin Chipper has some for you to try through Sunday.
Do you also have a crepe pan that is dying to be used? Try this variation on chocolate crepes where you fold bits of chopped up Creme egg into the batter. This recipe deserves props for elegant use of the Creme egg as garnish, with fondant frosting oozing all over a plate of artfully arranged crepes.
Yes, this is actually a product that McDonalds rolls out every year at Easter—a regular McFlurry with bits of Cadbury chocolate and fondant whooshed in. However, it’s available only in the U.K., so for us poor unfortunate souls on this side of the pond, we must content ourselves with watching the playful TV promos. Or, if you’re feeling adventurous and innovative, make your own McFlurry at home and work in some gooey Cadbury goodness.
If you’re feeling eggstra (ha ha… hmm) adventurous, you can try making Crème Eggs from scratch. Also, if you’re looking to have some fun with the rest of your holiday goodies, check out Amanda’s post on cooking with Easter candy.
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