1. Melt the White Compound Chocolate. Place it in the Spiral Textured Egg Shape and refrigerate until dry.
2. To make the egg base, place a little White Compound Chocolate in the Traditional Egg Shape 100g and refrigerate until dry.
3. Place a metal base over a container of boiling water. Pass the spiral egg base and the chocolate base over it and let them melt a little to create two small flat surfaces. Bring the two pieces together so that they stick together and form a single piece. Let it dry.
4. Dissolve the Creme Brûlée in half the milk. In a saucepan, place the remaining milk, the HuLaLá Vegetal Cream and the dissolved crème brûlée. Bring to a boil until it boils and thickens. Allow to cool, stirring every 10 minutes.
5. Place the crème brulée in the chocolate egg and refrigerate for two hours.
6. Sprinkle with sugar and burn with a torch. serve as immediate.

Note: This amount of crème brûlée is enough for 7 eggs.