Oh Cadbury’s Cream Egg, how I have missed you’ve, not anymore though I’ve finally cracked it (pun intended). So I’ve not been able to tolerate dairy or eggs (and a few other things) for years now so a trip down the confectionery aisle in the supermarket can be pure torture, I managed to remake my favourite chocolate bar the Double Decker a while back and plan to make a dark chocolate Bounty too but the one seasonal treat I’ve missed is the humble Cream Egg. While I think of it, is it just me or does it seem to be shrinking each year, carry on at this rate and it’ll be the size of a mini egg before long.

Cream Egg

My yearning for a Cream Egg had faded until recently, the flames were reignited for two reasons; first they’re popping up all over the place in preparation for Easter and secondly I saw a recipe on Harriet’s blog Toby & Roo. The recipe looked straight forward and, despite the method taking me way over my messiness comfort level, I thought I’d give it a go. I asked Harriet if she’d mind me tweaking her recipe to make it vegan and she kindly let me give it a go.

THAT is where the similarities end…I tried the recipe with dairy free and vegan alternatives and it just wasn’t quite the real deal, the fat content was off and the texture not right…so back to the drawing board I went. I was going to make a vegan Cream Egg come what may!

Cream Egg

It took me a couple of attempts to get the method right but after checking the ingredients on a box of Cream Eggs I worked out where I was going wrong, it was the fat and sugar content. I had a Back to the Future bump on the head moment and hey-presto once I’d got the method in the right order to prevent crystallising the sugars, there it was; my first Cream Egg in years!

Oh, and the ones I’ve made are HUGE! I’ve added a link for the moulds I used here (not an affiliate link, they don’t exist with Amazon now!) I’ve just added it to make your life easier! This recipe makes 4 HUGE Cream Eggs but there are moulds of a similar price that are smaller so you could make 8 smaller eggs.

Cream Egg

At this point I’d like to introduce the other Free From Gang members who are producing Easter recipes this year for our #FreeFromEaster collaboration, however, if you search the hashtag now you’ll be able to see last year’s recipes from 2017.

Presenting the Free From Gang with #FreeFromEaster

Bliss Balls: The Hot Cross Bun Version by Vicki at The Free From Fairy (GF, DF, Ve)

Hot Cross Buns by Kate at Gluten Free Alchemist (GF)

Super Simple Easter Smoothie Pops by Carly at Facepaint & Flavour (GF, DF, EF, NF, Ve)

Mini Egg Brownies by Chloe at Just The Three Of Us (GF, NF)

Easter Bunny Biscuits by Emma at Free From Farmhouse (DF, EF)

Easter Crispy Cakes by Nathalie at The Intolerant Gourmand (GF, DF, Ve)

Mini Egg cookies by Sarah at Gluten Free Blogger (GF)

20 Gluten Free Easter Cakes by Jenna at A Balanced Belly.

Healthier chocolate rice krispie nests by Mandy at Sneaky Veg (GF, DF, NF, EF, Ve)

Healthy Strawberry Puree with Coconut Yoghurt for Kids by Eva at The Healthy Tart (GF, Ve, DF)

Midge at Peachicks Bakery

5 from 12 votes
Homemade Supersized Cream Egg
Prep Time
30 mins
chilling time
1 hr
 

No need to miss out on a Cream Egg anymore, now with this recipe you can make your own Cream Egg that's gluten, dairy free and vegan.

Course: Treat
Cuisine: Free From - gluten and vegan
Servings: 4 large eggs
Author: Glutarama
Ingredients
  • 150 ml soya milk
  • 100 g caster sugar
  • 1 tsp vanilla extract
  • 800 g icing sugar
  • 20 g coconut oil melted
  • 300 g dairy free chocolate I used moo free
Instructions
To make the cream filling
  1. Add the milk and caster sugar to a saucepan and gently heat until the sugar crystals have melted.

  2. Add the vanilla extract and remove from the heat.

  3. Using a whisk to briskly mix in the icing sugar (do it in a couple of stages or else you'll end up with icing sugar clouds!)

  4. Once the egg cream is smooth add the melted coconut oil and whisk quickly to combine.

  5. Pour 150ml of the white cream into a jug and add yellow/orange food colouring to achieve the egg yolk colour you desire.

To make the chocolate egg shell
  1. Gently melt the chocolate, and pour into 8 halves of your egg shell mounds.

  2. Tip the moulds to tease the chocolate to the edges of each half shell, you may need to use a teaspoon to finish this process. Put the left over chocolate to one side, you'll need this to seal the two halves together.

  3. Pop the moulds onto a baking sheet and put in the fridge for 15 mins

  4. Remove from the fridge and pour the white cream into each half shell leaving 5mm gap before the top of the shell, then add the yellow to the centre of each shell, I used a small jug to do this, using teaspoons is just as effective.

  5. Return to the fridge for 15 mins for the cream to set.

  6. Pour the remaining melted chocolate into a piping bag (I use a sandwich bag and cut a tiny corner off) Remove the moulds from the fridge and gently tease the shells out of their casing, if you have any rough edges use a pair of kitchen scissors to cut these off. 

  7. Pipe the remaining melted chocolate around the edge of each shell and gently press each half together. Wipe away any excess chocolate that oozes from the egg join. 

  8. Pop into the fridge one last time to harden the seal.

Don’t loose it pin this recipe for my vegan Cream Egg

Cream Egg; gluten and dairy free and vegan too. The perfect recreation of the Cream Egg but free from, now everyone can enjoy a Cream Egg #glutenfree #dairyfree #vegan #chocolate

 

And one last thing! I’ve linked with these other awesome bloggers from my wall of blogger linkies, go check them out

Cook Blog Share | Free From Fridays | Brilliant Blog Posts | Baking Crumbs | Recipe of the Week 

Got 2 be Gluten Free | Sugar & Spice | Cook Once Eat Twice | Fiesta Friday | Blog Crush

 

#FreeFromBBQ | #FreeFromPicnic | #FreeFromPancakes | #FreeFromEaster 
FreeFromChristmas | #FreeFromHalloween | #FreeFromHarvest