SUGARED EASTER EGGS RECIPES

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside., In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in the food coloring, buttermilk, oil, vinegar and vanilla. Combine the flour, cocoa, baking powder and salt; fold into egg mixture. Spread into prepared pan., Bake at 350° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat cream cheese and butter until smooth. Beat in confectioners' sugar and vanilla. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with additional confectioners' sugar. Refrigerate for 1 hour.

Steps:

• 1. Put the milk, orange and lemon zest and cinnamon in a saucepan. Split the vanilla pod lengthways and add this too, then gently bring to the boil.
  2. Remove from the heat and allow to infuse for 15 minutes.
  3. Meanwhile, whisk the egg yolks with the sugar and cornflour until pale and creamy.
  4. Pass the milk through a sieve and discard everything else, then return the milk to the pan and place over a medium heat.
  5. Just before it reaches boiling point, slowly add the egg mixture, whisking continuously for about 7 minutes, or until it begins to thicken and coats the back of a wooden spoon.
  6. Remove it from the heat and pour into individual dishes or ramekins.
  7. Cover each serving with a disc of greaseproof paper to prevent a skin from forming, and let it cool before placing in the fridge.
  8. To serve, remove the greaseproof paper, sprinkle 1 tablespoon of sugar on top of each crema and caramelise using a blowtorch. Alternatively, place the sugared cremas on a tray under a preheated gas grill for a few minutes, until the sugar turns dark brown. Allow the sugar to harden, then serve immediately.