Custard Easter Eggs
Source of Recipe
LowCarbRecipeBox
Recipe Introduction
** Note: While I am giving directions for how to make these without the
Jell-O Easter egg molds, it is certainly easier to make them with the molds.
5 envelopes Knox gelatin
2 1/2 cups heavy or whipping cream
2 1/2 cups water
5 cups milk
1 teaspoon flavoring -- (lemon, orange, almond)
1 cup cold water
1 cup Splenda
2 packages sugar free lime Jell-O, prepared as directed on the package
Before Easter, start saving egg shells. Crack the eggs at wide end and
remove egg, leaving as much of the shell intact as possible. Poking a small
hole with sharp scissors and then actually cutting a larger hole (around the
size of a quarter) works well Rinse shells under cold water and clean out
extra yolk. Carefully dry the shells and store them in an airy place. (Save
the egg cartons, too!)
When ready to use, set egg shells cup style in egg cartons. Dissolve the
gelatin in cold water. Heat milk until it is just barely warm. Add the
Splenda and stir until it is dissolved. Add the flavoring of your choice.
(**Note: If you would like to make several flavors to correspond with the
different colors, wait until the next step when the mixture is divided to
add the flavorings of your choice. If doing
this, remember to reduce the amount of flavoring accordingly.)
Divide mixture into several containers. Put a drop of food coloring in each.
(Pastels are prettiest.) Pour the colored milk mixture into the egg shell
cups. Refrigerate a minimum of 12 hours.
Prepare the sugar free lime Jell-0 according to the package directions. On
serving day, shred the Jell-O with fork until it looks like grass. Put the
shredded gelatin in the bottom of a pretty, clear glass bowl.
Gently crack egg shells, holding upside down in your left hand and peeling
with the right until egg shaped gelatin mixture slips out. Arrange on grass.
Use as centerpiece, then eat for dessert.
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