Today I'm serving breakfast for dessert... or is it dessert for breakfast? My play on boiled eggs and soldiers is a sweet combo of boiled vanilla custard and mango puree poured into sterilized egg shells. Like the original savory toast version, the shortbread soldiers are used for dipping into the faux yolk.
Morning coffee has been made extra sweet in the form of a lollipop. It can be enjoyed as is or you can use it in a brewed cup to stir in strength and sweetness.
|Come on t'my house. I'm gonna give you caaaandy. For breakfast.|
The custard eggs make a nice special occasion dessert, and they'd be really cute for the Easter table. The original idea for these eggshell desserts was found at The British Larder (they use panna cotta), but it appears that Martha Stewart has a version too!
The coffee lollipops will probably be made bi-monthly at our house. Like-minded coffee fiends, you must give them a try!
Boiled Custard Eggs and Shortbread Soldiers
8-10 servings [click to print]
Prepare the egg shells:
8 Jumbo Eggs or 10 Large eggs
Preheat the oven to 200 degrees F. Place a cooling rack over a baking tray.
Crack the eggs by tapping them with a spoon on the most pointed end. Don't even think about trying to crack them on the sides - I tried repeatedly -this does not work. Once egg tip is cracked, pinch away just enough of the egg shell top for the egg white and yolk to pour out. Reserve 2 eggs for custard and save the rest of the eggs for other use. Wash the shells in warm water. Rub your finger on the inside to remove any bits of the membrane.
Place the cleaned egg shells onto the cooling rack and bake for 20-25 minutes. Let the sterilized egg shells cool completely before you fill them with the custard.
Make the custard:
1 cup milk -can use heavy cream for richer custard
2 eggs, lightly beaten
1/4 cup sugar
1/4 tsp vanilla extract
Note: Have your eggshells ready. Place them in an egg carton standing upright.
In a small saucepan whisk together milk and sugar and place over medium heat. Heat until milk is very hot but not boiling. Remove from heat. Gradually pour in eggs, whisking constantly and taking care to temper the mixture slowly (you don't want scrambled eggs in your custard). Return to heat and whisk constantly until thickened. Remove from heat and stir in vanilla.
Pour the custard into the eggshells and refrigerate until firm. Meanwhile...
Prepare the mango "yolk":