The Cadbury Creme Scotch Egg is coated with a thick cocoa-kissed batter, then coated in cookie crumbs and deep-fried. When eaten warm, the taste calls to mind that of a deep-fried candy bars that one can find at state fairs, but in my opinion, a slightly more complex flavor. It's the perfect dessert counterpart to the classic Scotch Egg: similar visually, and every bit as decadent. Happy Easter indeed.
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If you find Cadbury Egg fillings too viscous and sticky, try freezing them. It doesn't impact the flavor but makes for a totally different textural experience. The filling doesn't freeze rock solid, but it firms up like fudge, or a soft caramel candy.
It turns out there's more than one way to eat a Cadbury Creme Egg. After some careful analysis at Serious Eats HQ, I've identified what I believe are the three major styles of creme egg consumption. I've included the procedures below. You may want to take notes—this isn't easy stuff, and it will be on your Easter final.
It's a simple enough question: What would happen if you scrambled Cadbury Creme Eggs as if they were regular eggs?
My mother always told me that imitation is the sincerest form of flattery. I still painted a boy's hair green when he copied my picture in art class, and it was with similar dismay that I saw that the king of drugstore chocolate, Russell Stover, had knocked off my beloved Cadbury Creme Eggs.
Taking visual inspiration from the Chinese takeout staple, this trompe l'oeil sweet starts by frying pancakes studded with Cadbury Creme Egg pieces, which are then topped with melty peanut butter "gravy" and served atop a bed of rice pudding.
The bag lunch staple gets a sweet upgrade for Easter with this sweet trompe l'oeil sandwich. Pound cake slices sandwich a "salad" comprised of yellow-tinted frosting studded with almonds and sliced Cadbury Creme Eggs. Green coconut bits resemble lettuce and provide the final garnish.