You Should Set a Cadbury Egg on Fire


Illustration for article titled You Should Set a Cadbury Egg on Fire
Photo: Claire Lower

Easter candy is the best candy. No other candy has the range! Not only does Easter candy encompass—nay, embrace—both chocolate and fruit-flavored confections with gusto, you cannot deny that egg-shaped candy is objectively fun and good. (Reese’s eggs have the best peanut butter-to-chocolate ratio; the trees and hearts can bite my butt. Pumpkins are fine.)

Cadbury does Easter very well, though I have never fully gone in for the Creme Eggs. (I’m more of a Mini Egg girl, though I do appreciate the caramel filled guys, especially with a tall glass of cold milk.) It’s not that the Creme Eggs are bad; they’re just a little one-dimensional, and that dimension is a sugar-spun prison of sweetness.

As with any other cloying confection (and eggs in general), the best course of action is to set it on fire. The char and caramelization gives your tongue something to explore besides straight up sugar, which is fun. Thanks to the fondant filling and the melt-prone milk chocolate, a torched creme egg has major s’mores vibes. Put it on a graham cracker and be happy.

For the best possible torched Cadbury Creme Egg experience, you will need a little table sugar. I know this sounds insane, since I just rambled on and on about how sweet these things are, but fondant doesn’t like to form a crust, and a little extra sugar on the chocolate shell keeps it from burning and melting completely while you develop that caramelized shell. (It will still burn, but it will burn less.) You can also freeze your eggs to help prevent a chocolate meltdown—an hour should be more than enough.

To make these scorched seasonal delights, you will need:

  • At least 1 Cadbury Creme Egg
  • A pile of table sugar
  • A sharp, thin blade

If you don’t want a melty egg, pop it in the freezer for an hour, but melty eggs are fine, I think. Unwrap the egg and locate the seam that runs around it vertically. Press your blade into the seam of the egg to pop it open, scooping any errant fondant back into the chocolate shell. Quickly press each half of the egg, fondant side down, into the pile of sugar. Place on a flame-safe surface and brûlée the sugar with a kitchen torch using gentle, sweeping motions back and forth over the egg. Eat as is, put it on a graham cracker, or plop into some ice cream for a seasonal sundae.