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Cadbury lovers rejoice with my homemade creme eggs! Featuring a sweet, creamy filling hidden beneath a layer of rich chocolate, my family prefers them over the original!
Am I the only one who, come Easter, would fight tooth and nail to secure one of those soft fondant center candy eggs? Well, if you’re reading this recipe, then probably not!
Seriously though, I was obsessed with Cadbury creme egg milk chocolate candy growing up, but the classic version isn’t exactly ‘healthy.’ So, I devised a recipe that keeps the best of these delightful milk chocolate eggs, but NO high fructose corn syrup or artificial ingredients.
Table of Contents
Why I love this recipe
- Nostalgic. We had piles of these candies in our snack cabinets growing up, and my mom would always surprise us with one in our lunch box. Suffice it to say I made sure my homemade recipe tasted exactly as I remembered it.
- Easy to make. So long as you have egg molds on hand, you’ll have no trouble recreating this recipe. You can even reuse egg molds to make peanut butter eggs!
- Made with 4 ingredients. And no calcium chloride, glucose syrup, or soy lecithin in sight.
If your family enjoys recreating their favorite sweet things, try my peanut brittle, Almond Roca, or Twix bars next!
Key ingredients
- Milk chocolate. I prefer using a chopped-up chocolate bar instead of chocolate chips, as bars melt better and yield a creamy milk chocolate shell.
- Condensed milk. For the creamy center. Don’t substitute this for nonfat milk, as you need that ultra-creamy consistency.
- Powdered sugar. To thicken the condensed milk.
- Turmeric powder. For the yolk fondant centre. You could also use yellow food coloring, though I like the natural color of turmeric. Don’t worry, you won’t be able to taste it.
How to make creme eggs
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Lightly grease 2 egg molds and set them aside.
Step 2- Add the chocolate layer. Melt the chocolate and spread it in a thin layer in the egg molds. Chill the egg molds until the chocolate firms.
Step 3- Make the filling. Combine the condensed milk and powdered sugar until smooth. Place a spoonful in a separate bowl and add turmeric.
Step 4- Add the filling. Add a dollop of creme filling into each egg, followed by a small scoop of the yellow cream into the center. Freeze until firm.
Step 5- Add the final chocolate layer. Pour the remaining melted chocolate into the egg molds and chill until firm.
Arman’s recipe tips
- Make sure the filling is VERY smooth. I’ve noticed the yellow filling can take a bit longer to become cohesive, but it’s important to keep mixing so you don’t end up with grainy bits of turmeric.
- Did your filling flatten when you added it to the egg mold? Don’t worry about it. Just work quickly and freeze them. Once they’re firm you can reshape them back into an egg shape.
Storage instructions
To store: Store the leftover Cadbury creme eggs in an airtight container at room temperature for up to 1 week or in the refrigerator for 1 month.
To freeze: Place the eggs in a freezer-safe container and freeze for up to 6 months.
More delicious Easter treats
Homemade Creme Eggs
Ingredients
- 2 1/2 cups chocolate chopped
- 14 ounces condensed milk standard, coconut, or sugar free
- 1/3 cup powdered sugar
- 1/2 teaspoon turmeric powder
Instructions
- Prepare two 8-count egg molds and set aside.
- In a microwave safe bowl or stovetop, melt your chocolate. Spread a thin layer of the chocolate into the egg molds, ensuring the edges are covered. Place it in the refrigerator while you make the filling.
- In a small bowl, whisk together the condensed milk with powdered sugar until combined. Remove one tablespoon of it and add it to a separate bowl. Whisk in the turmeric powder.
- Remove the egg molds from the refrigerator and add in the white cream filling to each one. Once that is done, add a small portion of the yellow cream to the center of each one and place in the freezer for 10 minutes to firm up.
- If needed, re-melt the chocolate. Pour the remaining chocolate to the egg molds and refrigerate until firm.
This really looks like dessert egg. Really good.
Oh yum!…delish!…i mixed the chocolate into the filling and it made a wonderful fudgy substance!…I wanted instant gratification in eating it, and the forming and coating would have taken too long…really satisfied a serious sweet tooth I had!…
Fabulous! Thanks for the feedback, Patricia!
Sugar free powdered sugar like swerve
He says SUGAR FREE powdered sugar like Swerve
Hi Arman! I really enjoy most every recipe you make, at least the reading of them, I cannot eat that much, so don’t make every one, but I do try several and I am so very grateful for your 2 minute English muffin recipe, it has been such a blessing! (I make them when I volunteer at a retreat and summer camp spot, for those who are gluten free, and I point them to this site as the place to go.)
This recipe though, it doesn’t quite have the ‘Arman’ touch to it…All that sugar on a Keto or Paleo diet? And yes, I know that powdered sugar isn’t as much sugar as regular might be, but something just isn’t computing in my brain here. Perhaps coconut butter to use as the ‘base’ instead? I don’t know, but this one is not a ‘keeper’ unless I changed the sugar amount for me, and I don’t specifically follow either of those diets, but do vegetarian (I would say vegan, but I do use honey on occasion.) and low sugar.
Anyway, just wanted to give you a shout-out. All in all, I am most pleased with your recipes. Blessings!