Creme Brulee Easter Eggs

Carefully remove the top of each egg using a serrated knife. Separate the egg from the yolk by passing through your fingers. (The eggwhites will keep frozen for up to 1 month.) Wash out eggshells and dry carefully with paper towel. Return to the egg carton. Place yolks in a bowl with caster sugar and beat until pale with electric beaters (try to not incorporate too much air into the mixture).

Bring cream and vanilla pods and seeds to just below boiling point in a pan over medium-high heat. Pour hot cream over the eggs, whisking constantly until combined. Wash out pan, then return custard mixture to very low heat (a simmer pad is ideal for this step). Cook, stirring constantly, for 8-10 minutes until custard is thick and coats the back of a spoon (watch very carefully towards the end or the custard may scramble).

Strain into a jug, discarding vanilla pods, then pour into eggshells, filling to top. Use the remaining custard to fill four to six 100ml ramekins. (If not using eggshells, fill eight 100ml ramekins with the custard mixture.) Chill overnight.

Just before serving, sprinkle brulees with icing sugar. Transfer eggs to egg cups, then use a kitchen blowtorch to caramelise tops until crisp and golden. (For ramekins, you can use a blowtorch or place under a hot grill for 1-2 minutes, being careful not to burn the sugar.)