5 from 16 votes
Cream Egg
Homemade Supersized Creme Egg
Prep Time
30 mins
chilling time
1 hr
Total Time
30 mins
 

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
Keyword: Cadbury's Creme Egg, Chocolate, Creme Eggs, Dairy Free, Easter, Gluten Free, Kids Treats
Servings: 4 large eggs
Calories: 1315 kcal
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.

Nutrition Facts
Homemade Supersized Creme Egg
Amount Per Serving
Calories 1315 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 19g95%
Sodium 23mg1%
Potassium 52mg1%
Carbohydrates 271g90%
Fiber 5g20%
Sugar 256g284%
Protein 6g12%
Vitamin A 145IU3%
Vitamin C 2.7mg3%
Calcium 150mg15%
Iron 5.7mg32%
* Percent Daily Values are based on a 2000 calorie diet.