Top 10 Recipes Using A Cadbury’s Crème Egg |

Top 10 Recipes Using A Cadbury’s Crème Egg

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10 April 2014

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Top 10 Recipes Using A Cadbury’s Crème Egg

These are come recipes you'll definitely want to try!

On our recent search for a Cadbury Crème Egg in Dubai we got to thinking about whacky ideas and elusive things to do with our eggs - we searched the web high and low to bring you the crème of the crop for sweet things to do with your Cadbury Crème Egg! 

1. Cadbury Creme Egg Muffins

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
2 large eggs
1/3 cup butter, melted and cooled
1 tsp vanilla extract
1/2 cup milk
12 mini Cadbury creme eggs (not full size)

Creme Egg Muffin


  • Preheat your oven to 180 degrees, while it is preheating line a muffin tray with muffin paper cake holders.
  • Take a large bowl and add flour, baking powder and salt.
  • In a separate mixing bowl chuck in the sugar, eggs, melted butter and vanilla and whisk until smooth, once you have a smooth consistency stir in the milk.
  • Pour the wet smooth batter into the flour in the large mixing bowl and mix together. Pour the mixture into each of the muffin holders until there is no mixture left. It’s now time to place 1 mini Cadbury creme egg in the centre of each muffin (yum!). You submerge the egg into the batter but make sure to not push it completely to the bottom.
  • Bake the muffins for 14-16 minutes, until the top and edges are slightly golden brown.
  • Leave the muffins to cool on a wire rack before slicing it down the middle to reveal the gooey Crème egg centre!

2. Cadbury Creme Egg Ice Cream

1/2 cup whole milk
1/4 cup + 2 Tbsp sugar
1 cup heavy cream
Pinch of salt
1/2 vanilla bean
3 egg yolks
1/2 tsp vanilla
12 mini Cadbury creme eggs, chopped
Regular Cadbury creme eggs chopped for garnish

Creme Egg Ice Cream


  • Pour the milk into a saucepan and warm the milk, making sure it doesn’t overheat and curdle. Add the sugar, 1/2 cup cream and salt into the saucepan. Scrape the vanilla bean into the creamy mixture then chuck in the pod itself. Remove the saucepan from the hob, loosely cover it and leave it to rest for 30 minutes.
  • Put a large mixing bowl on top of a mound of lice and let it rest for 1 minute then pour in the remaining 1/2 cup cream into the bowl. (Set a mesh strainer on top.)
  • Crack the eggs and place the egg yolk in a small mixing bowl and whisk up the yolks. Slowly add some of the warm mixture into the eggs and then whisk the mixture into the separate milk mixture.
  • Now this part can be tricky… slowly stir the milk mixture without stopping over a medium heat until thickened. Pour it through a strainer into the large cold mixing bowl that holding the cream. Now add the vanilla extract and let it all sit in the ice bath until it comes to room temperature.
  • If you have an ice cream mixer, follow the machine’s instructions and add the chopped mini eggs during the last few minutes of churning.
  • If you are making it old-style and freezing it by hand, place the custardy mixture in the refrigerator to chill then move it to the freezer once it’s cold. Every 30-45 minutes, take the mixture out and whisk it up. When it is almost frozen, add the chopped up crème eggs and stir.

SEE ALSO: Hot cross buns recipes

3. Cadbury Creme Egg Chocolate Pancakes


Scotch Pancakes:
120g self-raising four
30g caster sugar
a pinch of salt
1 large egg
¼ pint milk

2 Cadbury creme eggs
100ml plus 2 tbsp double cream
1 tbsp caster sugar

Creme Egg Pancakes


  • Whisk the 100ml double cream and 1 tbsp caster sugar until thick and fluffy.
  • In a small bowl mix together the egg and milk.
  • Get a large mixing bowl and sieve the flour into it then pour in the egg mixture in also. Mix it all together until it becomes a smooth, lumpy free mixture.
  • Heat a non-stick frying pan on a medium to high heat.
  • Add 1 tbsp of batter into your hot pan for each pancake making sure they sit in a rounded shape. They usually take about 2-3 minutes to start to bubble. Once you see the bubbles, gently ease the edges and flip over pancake with a spatula onto the other side. Note that the second side never takes as long to become golden brown!
  • It’s now time to make the yummy crème egg sauce! Melt and mix together a creme egg cut into quarters with 2 tbsp of double cream.
  • Stack your pancakes, spreading a thick layer of the original double cream mixture between each pancake and then slowly drizzle the mound with your creme egg sauce and if you are feeling really crème eggy – add half a crème egg to the top of the stack!

SEE ALSO: Easter chocolate tray bake recipe

4. Homemade Cadbury Creme Eggs

½ cup of golden syrup
6 tablespoons butter, softened
½ teaspoon salt
1 teaspoon vanilla extract
3 cups of icing sugar
¼ to ½ teaspoon yellow food colouring
12 ounces dark chocolate, chopped (or 1 bag bittersweet chocolate chips)

Home made egg


  • Place the butter in a large bowl and mix it until it becomes soft and slightly runny. Add in the golden syrup, salt and vanilla extract and mix well together until it is a smooth texture.
  • Divide the mixture so there is one third of it in a separate bowl, it’s now time to make this mixture yellow by adding 2-3 teaspoons of colouring (depending on how yellow you want it!)
  • Cover both bowls and place in the freezer for about 15 minutes, this is to cool the mixture down as it needs to be very cold to work with.
  • First, take out the yellow mixture and take a ½ teaspoon of mixture out and roll it into a small ball, do this until all the mixture is used. Make sure to work quickly! Place the balls onto a tray lined with baking parchment and place back in the freezer.
  • Now take out the white mixture and roll a tablespoon full into a ball, again do this until all the mixture is used. Try and make as many white balls as there are yellow balls!
  • Take the yellow balls out of the freezer and press each one into the middle of a white ball until all are combined and place them back in the freezer. It’s a good idea at this point to make them look like an egg by rolling it quickly in your hands! If at any time the mixtures get too soft place them back in the freezer and start again when they have cooled.
  • Melt the dark chocolate either in the microwave or the old-fashioned way on the hob.
  • Take each ‘egg’ out of the freezer one at a time – pierce the end with a toothpick and gently roll the egg in the melted chocolate.
  • Gently place each toothpick in something soft so it sits upright while the chocolate sets.
  • Place all the eggs when complete in the fridge to let the eggs set for 10 minutes.
  • Remove from the fridge and devour!!

5. Cadbury Creme Egg Brownies

185g dark chocolate
185g unsalted butter
85g plain flour
40g cocoa powder
3 eggs
275g caster sugar
6 Cadbury creme eggs (fridge cold)

Creme Egg Brownie


  • Firstly preheat the oven to 180oc. Then, melt the butter and chocolate together until it’s a runny consistency. You can do this either in the microwave (but be sure to not burn it) or by sitting a glass bowl on top a saucepan of boiling water on the hob.
  • In a separate bowl, mix together the egg and sugar until it turns to a mouse-like consistency. It will take a while but keep at it, as it’s all worth it in the end! Next up mix together the cooled chocolate and the fluffy egg mixtures.
  • Next up, sift in the flour and cocoa powder together and gently fold it into the mixture.
  • Poor it all into a greased baking tray and bake in the oven for about 20 minutes.
  • Cut the crème eggs in half then remove from the brownies cake from oven and gently place the halves onto the brownies – evenly spaced.
  • Pop it all back into the oven and bake for a further 10 minutes to melt the creme eggs into the cake.
  • Finally, let the brownies completely cool in the tin before cutting into slices.

6. No Bake Cadbury Creme Egg Cheesecake

1 1/2 c finely ground oreo crumbs
3 tbsp butter
3 tbsp white sugar
1 1/2 pkgs cream cheese; room temperature
1/3 c plus 3 tablespoons vanilla sugar
1 vanilla bean pod, seeded*
3/4 c heavy whipping cream, whipped
40 mini Cadbury Cream Eggs

Creme Egg Cheesecake


  • In a large mixing bowl, mix together the oreo crumbs with melted butter and the 3 tablespoons sugar.
  • Then place the mixture into a round spring form tin and press down so it meets the edges.
  • Beat the cream cheese and 1/3 cup of the vanilla sugar in a bowl until it is lightly and fluffly. Then add the vanilla beans from the pods and mix it all up.
  • In a separate bowl whip up the cream and add 3 tbsp of vanilla sugar and then fold into the cream cheese mixture.
  • Cut 20 of the cream eggs in half and then fold that also into the cream cheese mixture.
  • Dollop all of the cream cheese mixture on top of the biscuit base in the tin. Make sure to cover all the cream eggs so it’s smooth on top.
  • Refrigerate for at least 4 hours before serving.
  • Before serving top the cheesecake with the remaining cream eggs.

SEE ALSO: Delicious Easter recipes for all the family

7. Deep Fried Cadbury Creme Egg

Cadbury Creme Eggs (3-6), frozen for at least 6 hours
1 small egg
1 1/4 cup milk
3/4 cup flour (all-purpose/plain)
1 teaspoon baking powder
1 1/4 teaspoon sugar
1/4 teaspoon salt
Chocolate syrup (garnish)
Oil for frying, peanut oil is good for deep frying

Deep Fried


  • Mix the egg, milk, flour, baking powder, sugar and salt in a large bowl. Mix until it is a smooth runny mixture.
  • Get the crème eggs out of the freezer and unwrap them.
  • Dip one egg at a time into the mixture until the whole egg is covered.
  • Heat oil in a deep fat fryer (making sure to be very careful) place one covered egg in the oil to fry at a time.
  • Leave to cook for about 2-3 minutes or until golden brown.
  • Take them out and leave to cool slightly on a piece of kitchen roll.
  • Then serve on a plate with chocolate sauce and maybe some ice cream?!

8. Cadbury Creme Egg Chocolate Tarts

25g unsalted butter
50g digestive biscuits, crushed
3 Cadbury Creme Eggs
50ml double cream
Grated chocolate, for decoration



  • Melt the butter in a small saucepan over a low heat on the hob. Remove from the hob and stir in the crushed biscuits until it forms a sticky mixture.
  • Divide the mixture into 2 and spread at the bottom of 2 small tart tins. Spread the mixture until it reaches the sides and sits flat at the bottom of the tin and then place them in the fridge to chill.
  • Chop the the Creme Eggs in half then using a teaspoon, scoop out the gooey centre and place in a small saucepan. Heat the goo on a low heat until it becomes runny but be sure not to burn it.
  • Break up the chocolate from the remainder of the eggs and put in a glass bowl with the cream. Melt the cream and chocolate together, either via the microwave or on the hob.
  • Pour the melted chocolate over the biscuit base of the tarts and then chill in the fridge for 2-3 hrs until set.
  • Just before serving remove the tarts from the tins and reheat the gooey centre from the eggs until it’s runny. Pour over the top tarts and serve immediately.

SEE ALSO: 4 fun Easter foodie ideas

9. Cabury’s Crème Egg Brulee

4 ounces Mini Cadbury Crème Eggs (unwrapped…I know this seems obvious but I had a reader once not do it and complained I didn’t explain that), chopped up
1 cup heavy cream
3 egg yolks, at room temperature
¼ cup granulated sugar
¼ tsp. vanilla extract



  • In a medium bowl whisk together the egg yolks, sugar, and vanilla extract.
  • Using the old-fashioned glass bowl over boiling water on the hob melt the crème eggs until it’s a thick blob type consistency. You can put the mixture into a blender to get a better thinner consistency if you’d like.
  • Put the cream in a saucepan and bring to the boil then back down to simmer, add a quarter of the cream to the egg yolk mixture at a time in order to not curdle the consistency.
  • Now it is best to use a blender for this next part… Add the creamy egg mixture to the melted crème egg mixture. Turn the blender on low at first and then up to high, you want everything mixed in well.
  • Pour into 3-4 ramekins leaving just a little room at the top. Place them into a big oven proof dish and fill the dish with hot water so the ramekins float in the dish.
  • Bake at 150 degrees for 30 minutes depending again on the size of your ramekins.
  • Remove from oven and from the dish filled with water and let sit for about 5 minutes.
  • While they are still warm add the extra egg on top.
  • Pop them in the fried for 4 hours to set.
  • You can torch with brulee with sugar just before serving if you so wish.

10. Cadbury’s Crème Egg Doughnuts

1 recipe of your favorite pizza dough
4 Cadbury Creme Eggs
powdered sugar, for dusting
4 cup vegetable oil, for frying



  • Freeze the crème eggs for at least 4 hours in the freezer before starting the recipe.
  • Divide the pizza dough into four small balls, flatten each ball into a disk no larger than the palm of your hand. Take the crème eggs from the freezer and wrap each one in a dough disk, making sure to cover the crème egg completely.
  • Lower each doughnut into hot oil and fry until golden brown, this should usually be around 2-3 minutes. (Please be very careful of the hot oil)
  • Remove from the oil and place each one on a paper kitchen towel and pat off any excess oil. Dust the donut with sugar and eat immediately because they taste so good when warm!