Sunday, April 11, 2010
Homemade Creme Eggs
Makes 8 large eggs
1/4 cup (1/2 stick) unsalted butter
1/4 cup heavy cream
1 tablespoon Splenda (add an extra teaspoon for a very sweet filling)
1 egg yolk
1/2 teaspoon pure vanilla
Heat butter, cream, and Splenda, stirring over over low heat until butter is completely melted. Whisk in egg yolk and cook over medium-low heat until mixture coats the back of a wooden spoon (should take 3-5 minutes). It will leave a trail when you drag your finger across the back of the spoon. Remove from heat and add vanilla. Strain through a fine mesh sieve. Taste and add a tiny pinch more Splenda if necessary. If when cooking the custard you start seeing little tiny cooked pieces of egg white, immediately pull from the the heat and strain mixture. It will still be good. Chill until cool to the touch.
"Milk" Chocolate Egg Shells
Makes 8 egg shells
2 ounces unsweetened chocolate (Ghirardelli)
2 tablespoons powdered nonfat milk , optional
2 1/8 tablespoons Splenda
2 teaspoons shortening
Powder sweetener and powdered milk with the flat blade on a Magic Bullet, or your coffee grinder. Whirl for at least one minute until it becomes an extra fine powder. Do not open canister immediately in order to allow the powdered mixture to settle. In a large microwave safe bowl, break chocolate into chunks, and add shortening. Heat chocolate mixture for 35 seconds on HIGH and stir. Heat in 10 second intervals, stirring each time, until melted and smooth. Dump in powdered mixture, and fold around the bowl with a spatula until smooth. It will look clumpy and thick at first, but you will be able to smooth it out. Reheat in microwave for 10-15 seconds. Fill molds, spreading chocolate up the sides with your fingertips or the back of a tiny measuring spoon. Chill in freezer, and repeat, only spreading chocolate around the top edges (which tend to be too thin since the chocolate sinks into the middle of the molds. Don't worry if the inside looks messy--the outside will still look perfect. Smooth the top edges of the chocolate shells to ensure that they'll fit together. Chill again. Pop out of mold using gentle pressure on the backs of the wells, along with rapping the plastic tray on the counter. Fill one egg half with filling. On another egg half, paint a thin line of extra chocolate along the top edges. Stick the second half over the first, pressing firmly to seal. Let set for five minutes. Eat!
~6 grams net carbs per egg!