Pots de Creme Eggs

1. Preheat oven to 300 degrees. Split and scrape seeds from vanilla beans and combine with the cream in a heavy-bottomed saucepan. Warm over medium heat until cream just begins to steam. Turn off heat, cover, and let steep for 15 minutes.

2. In a small bowl, whisk together the egg yolks and sugar until light yellow. Remove the vanilla bean pods and whisk 1/4 cup of cream into the egg mixture to temper. Add eggs to the saucepan with the warm cream and whisk to combine.

3. Pour custard mixture into ramekins, filling them about 3/4 full, and place in a baking dish. Carefully fill the baking dish with water halfway up the sides of the ramekins. Cover with foil and bake for 25-35 minutes until set, but the center is still jiggly. Remove and chill in the refrigerator.

Tip: I transfer the baking dish with ramekins to the oven and then pour the water into the baking dish. This will keep the water from sloshing into the ramekins as you move them.

4. While the custards chill, combine the chocolate chips and butter in a microwave safe bowl and heat in 30-second intervals, stirring occasionally, until completely melted. Pour a very thin layer of melted chocolate on the tops of each custard and spread evenly. Return to the refrigerator to set.

5. For the royal icing, mix the meringue powder, powdered sugar, and water together on low speed in an electric mixer. Beat until smooth, adding more water as needed to achieve a stiff, but flexible consistency for piping. Dye with food coloring as desired, and pipe away! Store finished custards in the refrigerator until ready to serve. These keep wonderfully and can be made a day ahead.

Tip: royal icing can be made in advance and will keep for weeks in an airtight container at room temperature. If it becomes stiff, add a few teaspoons of warm water to thin.