The pristine white egg shells cradle a sweet, delicate dessert with a rich yolk-yellow color that invariably will have guests asking: Which came first, the custard or the egg?

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a paring knife, score eggshells two-thirds of the way up, and carefully crack. 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. Scrape out membrane, and discard. Set eggshells aside in an egg carton.

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  • 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 sieve into a pitcher; discard solids.

  • Pour 2 tablespoons custard into each eggshell, and divide remaining custard among six 6-ounce ramekins (alternatively, divide all custard among eight 6-ounce ramekins). Refrigerate until set, about 4 hours.

Reviews (3)

45 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 20
  • 2 star values: 11
  • 1 star values: 3
Rating: Unrated
03/29/2013
I was wondering how far ahead of serving you could make this?
Rating: Unrated
04/06/2009
As long as you used actual food dye it would be. The food dye may bleed into the food inside but it would be completely food safe.
Rating: Unrated
04/02/2009
I'd like to try a variation and dye the egg shells. Is this food safe?
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