Easter time is a time of eggs. There are two things that I love making with eggs. Macarons are one (which, in their little round shape remind me very much of a sweet version of eggs). But Macarons only use egg whites and I am always at a loss at what to do with the yolks.
I'm a little precious about eggs, so I would never throw the yolks out. And then, there is only so much custard and hollandaise sauce that you can make. But then I happened upon creme caramel!
Oh! What a delightful dessert! It is delicious just plain, but for Easter I decided to try something a little different. Also, I love the fruit and spiceiness of hot cross buns, so I mixed this in with the creme caramel mixture and, hey presto! You have the perfect Easter dessert, decadent and sweet! Serve this with whipped or double thick cream.
If you have the opposite problem and use the egg yolks for this and don't know what to do with the egg whites, you could always keep them in the fridge (for up to a week) and make a pavlova. See the recipe here.
Ingredients
Custard:
1 cup of fruit cake mix
1 tin of condensed milk
100 ml full cream milk
1 tsp all spice
15 ml water
7 egg yolks
Caramel:
175 ml water
100 g sugar
30 g butter
Method
The night before place all the custard ingredients, except the eggs into a bowl and place in the fridge.
Preheat the oven to 180 degrees Celsius
Make the caramel. Dissolve the sugar in the water in a pan with the butter. DO NOT STIR!
Wait until the mixture turns a caramel colour. Place at the bottom of the dish.
Whisk the egg yolks into the mixture and then pour that slowly on top of the caramel mixture.
Cover the baking tin with foil and place in a roasting dish that has been filled half-way with water.
Cook in the oven for 1hr - 1 hr 20 mins. Make sure that the custard is solid.
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