- Large eggs (6)
- Whole milk (3 cups)
- Vanilla bean, seeds scraped (1/2)
- Sugar (1/2 cup)
- Unflavored gelatin (1 envelope (about 2 1/4 tsp))
- Salt (1/2 tsp)
- Brown sugar (1/4 cup packed)
- Maple syrup (1 tbsp)
- Ground black pepper to taste
- Bacon (6 strips)
- Tapioca maltodextrin (3/4 cup)
- Bacon fat (1 liquid ounce)
- Powdered sugar (3 tbsp)
- Pinch of salt
- Water (1/4 cup)
- Sugar (1 cup)
- Green food coloring
This post is exactly why we love our pastry chef, Lesly McDevitt! She not only created an awesome Easter recipe, but also put together a couple other simple ideas to inspire you! To execute the recipe correctly, you will need an egg topper. You do have the option to make the vanilla custard outside of an eggshell, but what’s the fun in that? The recipe also includes how to make edible grass that can be used to decorate any of your Easter treats! It looks great on the top of a cake (as pictured) and gives a nice crunch to your bite.
- Using an egg topper, carefully crack the top of the egg. Separate egg whites and yolks. Transfer 5 egg yolks to a bowl; reserve egg whites and remaining yolk for another use. Bring a small pan of water to a boil. Add eggshells, and boil 3 minutes. Using a slotted spoon, remove shells, and drain. Gently scrape out membrane, put aside to dry.
- Put milk, vanilla bean and seeds, and sugar into a medium saucepan; sprinkle with gelatin. Let stand until softened, about 3 minutes. Cook over low heat, stirring until sugar and gelatin are dissolved, about 2 minutes.
- Whisk salt with egg yolks. Slowly whisk in hot milk mixture until combined, and then pour back into saucepan. Cook over low heat, stirring occasionally, until custard is thick enough to coat the back of a spoon, about 3 minutes. Remove vanilla bean. Pour custard through a strainer.
- Pour custard into each eggshell leaving some room at the top. Remaining custard can be divided into ramekins. Refrigerate until set, about 4 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix brown sugar, maple syrup and black pepper in a small bowl.
- Place bacon slices in brown sugar mixture and coat thoroughly, place on cooling rack set over a baking sheet.
- Bake in the preheated oven for until crisp, about 30-40 minutes.
- Once bacon has cooled cut into small sticks about 3 inches long.
Start with ½ cup of the maltodextrin and whisk in the bacon fat, sugar, and salt until it forms a thick paste. Whisk in the remaining 1/4 cup of maltodextrin and it will form a lumpy powder.
- Cook sugar and water in a medium, heavy saucepan over medium heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, washing down sides with a wet brush to prevent crystals from forming. Let boil until syrup turns light amber, about 5 minutes; remove from heat add green food coloring.
- Using a heavy cutting board place three wooden spoons under the cutting board with the handles hanging over the edge of a table. Place a piece of parchment or wax paper on the floor directly under the spoons for the sugar to drip on. Slowly pour the sugar down the length of each spoon repeating until all the sugar is finished. Once cooled carefully pick up the strands of sugar from the parchment or wax paper.
Using a ceramic egg crate place bundles of grass in each egg compartment. Gently place the custard filled eggs in the crate. Spoon 1 Tbsp. of bacon powder on each egg and place a stick of the candied bacon on top!
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