Ingredients for the eggs

  • 12 free-range eggs, size M
  • 1 eggshell breaker, (available online or in household supply stores)

To prepare the eggs

Place the bell of the eggshell breaker on the thicker side of the eggs, drop the weight twice and carefully cut into the breakage point with a small kitchen knife to separate the base of the egg. Now empty the eggs. The egg yolk can be used for our recipe and the egg white can be whipped together with a little sugar to make meringues. Wash the eggshells well, dry and set aside until it is time to use them.

Ingredients for the dulce de leche

  • 200 ml condensed milk, sweetened

To prepare the dulce de leche

Fill a small preserving jar (or a washed mustard or pickle jar with a screw cap) to the top with the condensed milk and close tightly. Steam the jar at 92 °C steam for about four hours. (Alternatively, the jar can be placed in a pan, covered with water and kept at the boiling point for four hours.) Before opening, the jar must be left to cool at room temperature for about 24 hours. The cream can now be placed in a small pastry bag and set aside until it is time to serve.

Ingredients for the caramel fudge crumble

  • 95 g butter
  • 290 g condensed milk,
  • sweetened
  • 2 tsp caramel syrup
  • 150 g sugar, brown
  • 15 g dried glucose syrup
  • 150 g couverture, white

To prepare the caramel fudge crumble

Place all the ingredients in a sturdy pan and bring to the boil. Stir constantly so that the ingredients caramelise and form a thick brown mass. Remove the caramel mass from the heat and dissolve 150 g white coating into it. The fudge can now be placed on a tray lined with baking paper and left to cool over night. Break the cool fudge into small pieces and dry in the Dörrex (or in the oven, heated to 50 °C with the oven door open).

Ingredients for the poaching mixture

  • 500 g cream
  • 150 g milk
  • 100 g sugar
  • Pulp from a vanilla pod
  • 150 g egg yolk

To prepare the poaching mixture

Slowly melt the sugar in a sturdy pan until it caramelises. Add the remaining ingredients and cook well until the sugar has completely dissolved. Leave the mixture to cool a little and fold in the egg yolk. Fill the eggshells up to one third with the caramel mixture and steam at 85 °C steam, covered, for about 25 minutes.

Ingredients for the caramel spoom

  • 500 ml cream
  • 150 g sugar
  • Zest of 1/2 lime Pulp from
  • 1/2 vanilla pod
  • 4 sheets gelatine

To prepare the caramel spoom

Soften the gelatine in cold water, caramelise the sugar and douse with the cream. Add the vanilla pulp and lime zest and cook well until the sugar has completely dissolved. Dissolve the softened sheets of gelatine into the mixture, strain through a finely-woven hair sieve and leave to cool. Pour the lukewarm mixture into a whipped cream maker, screw in two CO2 capsules and leave to cool until needed. Before filling, shake the eggs vigorously.


Place a dab of dulce de leche on the poaching mixture in the eggshells, add some fudge crumble, fill the caramel spoom to the edge and cover with fudge crumble. Garnish with daisies.

Cooking method

Dulce de leche, 4 hours | Steam 92 °C
Poaching mixture, 25 minutes | Steam 85 °C