Introduction: A Peeptastic Eggstravgansa
Hi! I am going to show you how to make a Peeptastic Eggstravgansa
My little creation here is a Crème brûlée filled egg shell that is then decorated on the outsode with melted peeps! I chose to make this to combine to things I love very much Peeps and Crème brûlée. It is pretty easy so lets get started. Please note that the ingredients and measurements of this Instrucatable are for making 1 egg; to make more than 1 do the measurement and multiply it by the number of eggs you need or want to do.
- 2 eggs
- 1 vanilla bean
- 1cup of heavy cream
- 1/3 cup of sugar plus extra for topping
- A blow torch or birthday candle lighter
- Something to hold the egg in for when it cooks (I used a flower pot cupcake mold)
- Cutting board
- Serrated knife
Step 1: Opening the Egg
Preheat your oven to 300 degrees. Take out two bowls and step aside. Carefully take a spoon and crack around the top of the egg while holding it up right. Be careful as to not spill a lot of the white and yolk because you will need them in the next step.
The picture shows what the egg will look like after the white and yolk is taken out.
Step 2: Separate the Inside and Clean the Egg
In one hand hold the cracked egg up right, using your other hand pull your two bowls forward. Put your empty hand over one of the bowls. Carefully pour the insides of the egg into your empty hand that is over one of the bowls. Slowly separate your fingers to let the egg white separate itself from the yolk. Once all the white falls off the yolk place the yolk into a separate bowl as shown.
IMPORTANT: DO NOT LET THE WHOLE EGG FALL INTO THE BOWL, THIS WILL BREAK THE YOLK AND YOU WILL NEED TO START OVER IF THIS HAPPENS.
After all of the insides are out you need to carefully rinse the egg shell out several times and then carefully dry it.
Once that's done crack another egg regularly and separate it the same way.
Step 3: Make the Cream Mixture
Step the two bowls of egg aside. Measure out 1 cup of heavy cream in a measuring pitcher. On your cutting board step the vanilla bean on it and pull out a serrated knife. Carefully sliced the bean down the middle. When cut in half take your knife, turn it away from you, and set it on top of one of the bean half's. Slowly scrape the vanilla bean of its insides. When you have scraped each bean half send the scraped parts into the cream. Mix well together.
On the stove top put a saucepan and turn the heat onto medium (if you have the numbered type of stove top turn it onto 5). Pour the cream and vanilla mixture into the saucepan and bring to a boil. Once boiling turn the stove off, remove the pan from heat, cover with a lid, and allow to sit for 15 minutes.
Step 4: Mix the Yolk Base
Pull forward the bowl that has your egg yolks in it. Measure out 1/3 of a cup of granulated sugar. If you choose to do the teaspoons and tablespoons they will equal 1/6 of a cup. Put the sugar into the bowl with the egg yolk and mix well but carefully. You need to mix the sugar in until it turns a light yellow as show in the picture.
Step 5: Combine the Yolk Base and the Cream Mixture
This step is very important, after 15 minutes has passed uncover the saucepan with the cream mixture. Slowly pour the cream into the yolk with one hand while using a whisk to stir it in as shown in picture #1. Once mixed it should look like or similar to picture #2.
Step 6: Put Into Egg Shell
Carefully and slowly pour the total combination of yolk and cream ,aka the Crème brûlée, into the egg shell. Set your filled egg shell into your egg holder, in my case I used one of my flower pot mold cups. Then place the whole thing into a bowl. Slowly pour in a little water into the egg holder. IMPORTANT: DO NOT LET HE WATER TOUCH THE EGG OR IT WILL NEVER SET UP.
Step 7: Into the Oven and Let Cool
Put into your preheat 300 degree oven for 15minutes or until it feels like jello- it jiggles but is not liquidity. Once the Crème brûlée is all set up from the oven take it out and let it sit for another 30 minutes to cool. Put into the fridge for 2-3 hours after its all cooled.
Step 8: Time to Brûlée
After the Crème brûlée egg is taken out of the fridge, this happens when its cool to the touch, take out your granulated sugar and spread 1/2 teaspoon out on top of the egg. Use your blow torch or candle lighter and carefully brûlée the area of where you put the sugar. You can do as little or as much as you would like for your crème brûlée.
The first picture shows the egg with sugar before the brûlée and the second picture shows what it looks like afterwards.
Step 9: Time to Decorate!
After you are done with the brûlée part immediately put the egg back into the fridge. Once that's done get 2 peeps of any type that you like. Put the into the microwave for about 10 seconds. CAUTION: THIS IS HOT SUGAR! BE VERY CAREFUL OF THIS PART! Once melted put a little touch of water onto your fingers and stick the melt peeps onto the egg.
After you put the peeps on, you can take sprinkles, I chose rainbow nonpareils, you can coat the outside with the sprinkles.
Step 10: Enjoy!
Enjoy you tasty treat and try to find the answer to the question: Which came first : the peep or the egg?
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